Chocolate Berry Pound Cake

• 1 jar (10 ounces) seedless blackberry or black raspberry spreadable fruit, divided
• 2/3 cup butter, softened
• 1-1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sour cream
• Confectioners' sugar, optional
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 1 carton (8 ounces) frozen whipped topping, thawed
• Fresh raspberries and blackberries, optional

1. Place 3/4 cup of spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 30-50 seconds or until melted; stir until smooth and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt. Combine sour cream and melted fruit spread; add to creamed mixture alternately with dry ingredients, beating well after each addition.
3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
4. Place remaining spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 20-30 seconds or until melted; stir until smooth. Brush over warm cake. Cool. Dust with confectioners' sugar if desired.
5. For raspberry cream, place raspberries in a blender; cover and process for 2-3 minutes or until blended. Strain and discard seeds. Fold in whipped topping. Serve with the cake. Garnish with fresh berries if desired.

blackberry, butter, sugar, eggs, vanilla, flour, baking cocoa, baking soda, salt, sour cream, confectioners, raspberries, frozen whipped topping, fresh raspberries

Taken from www.tasteofhome.com/recipes/chocolate-berry-pound-cake/ (may not work)