CHOCOLATE RASPBERRY POUND CAKE RECIPE

CAKE:
1 cup seedless black raspberry preserves or red raspberry jam
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup Hershey's cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup butter or margarine, softened
1 container (16 ounces) sour cream
2 eggs
1 teaspoon vanilla extract

RASPBERRY WHIPPED CREAM:
1 10 ounce package frozen red raspberries in light syrup
3 1/2 cups (8 ounces) frozen non-dairy whipped topping
2 tablespoons raspberry flavored liqueur, if desired

1.
Heat oven to 350°F. Grease and flour a 12-cup Bundt pan.

2.
Place 3/4 cup preserves or jam in a small microwave-safe bowl. microwave at high 30 to 45 seconds
or until melted; cool. Stir together flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add
butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed of mixer 3 to 4
minutes until well blended. Pour batter into prepared pan.
3.
Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove
from pan to wire rack. Place remaining 1/4 cup preserves in small microwave-safe bowl. Microwave at high
30 seconds or until melted. brush over warm cake. Cool completely. Prepare Raspberry Whipped Cream;
fill cavity with cream. At serving time, sprinkle powdered sugar
over top.

4.
To prepare raspberry whipped cream: Thaw 1 package (10 ounces) frozen red raspberries in light syrup. Puree in food processor or blender. Strain into medium bowl; discard seeds. Blend 3 1/2 cups frozen
non-dairy whipped topping, thawed, with raspberry puree. Stir in 2 tablespoons raspberry-flavored liqueur, if desired.