The best delicious Chocolate Raspberry Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Raspberry Pound Cake recipe today!
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What Makes This Chocolate Raspberry Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Raspberry Pound Cake.
Ready to make this Chocolate Raspberry Pound Cake Recipe? Let’s do it!
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1 c Seedless black raspberry
-preserves; divided, (red
-raspberry jam can be
-substituted)
2 c Flour
1 1/2 c Sugar
3/4 c Hershey Cocoa
1 1/2 ts Baking soda
1 ts Salt
2/3 c Soft butter or margarine
16 oz Sour cream
2 Eggs
1 ts Vanilla extract
Powdered sugar for dusting
Raspberry cream; (recipe
-follows)
Preheat oven to 350. Grease & flour fluted 12″ tube pan
Place 3/4 cup preserves in a small bowl and microwave for 30-45 seconds or
until melted. Cool. Stir together flour, sugar, cocoa, soda & salt in large
bowl. Add butter, sour cream, eggs, vanilla & melted preserves. Beat on
medium speed for 3-4 minutes. Pour into prepared pan. Bake for 50-60
minutes or til toothpick inserted in middle comes out clean. Cool 10
minutes. Remove from pan to wire rack. Place remaining 1/4 cup preserves in
bowl. Microwave 30 seconds and brush over warm cake. Cool completely.
At serving time, sprinkle with powdered sugar. Prepare raspberry cream;
fill cavity with cream.* Garnish with whole raspberries if desired.
Raspberry Cream Thaw 1-10 oz pkg of red raspberries in light syrup. Puree
in food processor. Strain into medium bowl. Discard seeds. Blend 8 oz. Cool
Whip, thawed with raspberry puree. Stir in 2 Tbsp. raspberry liqueur if
desired.
* Since I wasn’t serving the cake all at once, rather than filling the
cavity with the cream, I just served it on the side.
Yields
1 Servings
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