Chocolate Raspberry Pound Cake

== Ingredients ==
* 1 cup Seedless red raspberry preserves, divided (*)
* 2 cups all-purpose flour
* 1 1/2 cups granulated sugar
* 3/4 cup HERSHEY'S cocoa
* 1 1/2 tsp baking soda
* 1 tsp salt
* 1/2 cup butter,softened
* 1 Container (16 oz) dairy sour cream
* 2 eggs
* 2 tsp vanilla extract
* powdered sugar
* raspberry cream (recipe follows)
== Directions ==
# Heat oven to 350 °F.
# Grease and flour 12-cup fluted tube pan.
# Place 3/4 cup preserves in small microwave-safe bowl.
# Microwave at HIGH (100%) 30 to 45 seconds or until melted; cool.
# Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl.
# Add butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed 3 to 4 minutes until well blended.
# Pour batter into prepared pan.
# Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean.
# Cool 10 minutes; remove from pan to wire rack.
# Microwave remaining 1/4 cup preserves at HIGH 30 seconds or until melted; brush over warm cake.
# Cool completely.
# At serving time, sprinkle powdered sugar over top.
# Fill cake cavity with raspberry cream.
# Red raspberry jam may be substituted.
==== raspberry cream ====
# Thaw 1 package (10 oz.) frozen red raspberries in light syrup.
# Puree in food processor or blender.
# Strain over bowl to remove seeds; discard seeds.
# Blend 3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed, with raspberry puree.
# Stir in 2 tablespoons raspberry-flavored liqueur, if desired.
== See also ==
Category:Cocoa Recipes
Category:Raspberry Recipes
Category:Raspberry preserves and jam Recipes
Category:Vanilla extract Recipes