Chocolate-Raspberry Pound Cake

• 1 c. seedless black raspberry preserves or red raspberry jam, divided
• 2 c. all-purpose flour
• 1 1/2 c. granulated sugar
• 3/4 c. unsweetened cocoa powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2/3 c. butter or margarine, softened
• 12 c. sour cream (16 oz.)
• 2 eggs
• 1 tsp. vanilla extract
• confectioners sugar
• Raspberry Cream (recipe follows)

1. Preheat oven to 360u0b0.
2. Grease and flour a 12-cup Bundt pan. In small microwave-safe bowl, place 3/4 cup preserves.
3. Microwave at High (100% power) for 30 to 45 seconds or until melted; cool. In large bowl, stir together flour, sugar, cocoa, baking soda and salt.
4. Add butter, sour cream, eggs, vanilla and melted preserves. With electric mixer at medium speed, beat 3 to 4 minutes or until well blended.
5. Pour batter into prepared pan.
6. Bake 50 to 60 minutes, or until wooden toothpick inserted in center comes out clean.
7. Cool in pan 10 minutes; remove from pan to wire rack.

black raspberry preserves, flour, sugar, cocoa, baking soda, salt, butter, sour cream, eggs, vanilla extract, confectioners sugar, raspberry cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702592 (may not work)