Chocolate Raspberry Pound Cake

• 1 c. seedless black raspberry preserves, melted
• 2 c. all-purpose flour
• 1 1/2 c. sugar
• 3/4 c. unsweetened cocoa
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2/3 c. butter or margarine, softened
• 2 c. dairy sour cream
• 2 eggs
• 1 tsp. vanilla extract
• powdered sugar
• Raspberry Cream (recipe to follow)

1. Heat oven to 350u0b0.
2. Grease and flour a 12 cup fluted tube pan. Melt 3/4 cup of the preserves; cool.
3. In a large mixing bowl, stir together flour, sugar, cocoa, baking soda and salt.
4. Add butter, sour cream, eggs, vanilla and melted preserves.
5. Beat on medium speed 3 or 4 minutes until well blended.
6. Pour batter into prepared pan.
7. Bake 50 to 60 minutes or until toothpick inserted comes out clean.
8. Cool 10 minutes; remove from pan to wire rack. Melt remaining 1/4 cup of preserves.
9. Brush over warm cake.
10. Cool completely.
11. At serving time, sprinkle powdered sugar over top. Garnish as desired.
12. Fill the middle of the cake (cavity) with Raspberry Cream recipe .
13. (Red raspberry preserves may be substituted).

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304718 (may not work)