Chocolate Raspberry Pound Cake
Details
- Timing
- Timing
- Total:
- Bake:
- 1 Hr. 5 Min.
- Prep:
- 21 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cake
This Chocolate Raspberry Pound Cake recipe is almost as easy to make as it is delicious to eat! Black raspberries and a smooth raspberry cream filling pair perfectly with the rich, moist cocoa cake. Top your Chocolate Raspberry Pound Cake off with more fresh berries and bring it out for guests to enjoy at your next get-together or celebration. The chocolate and fruit flavors in this cake will always be a fan-favorite combo. Give your guests more of what they love by combining chocolate and raspberry again with a HERSHEY'S Syrup Chocolate Raspberry Dessert.
Ingredients & Directions
- Prep Time
- 21 minutes
- Bake Time
- 1 hour 5 minutes
- Cool Time
- 2 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 cupsall-purpose flour
-
1 1/2 cupsgranulated sugar
-
3/4 cup
-
1 1/2 tspsbaking soda
-
1 tspsalt
-
2/3 cupbutter or margarine, softened
-
1 containerdairy sour cream (16 oz)
-
2eggs
-
1 tspvanilla extract
-
1 cupseedless black raspberry preserves (about one 12 oz jar), divided*
-
1 tsppowdered sugar
READY TO MAKE THIS?
Directions
Equipment Needed
Oven
12-Cup Fluted Tube Pan
Mixing Bowl
Mixer
Measuring Cups
Wire Rack
Food Processor
Sieve
1
Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place preserves in small bowl; stir to soften.
2
Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and 3/4 cup preserves; beat on medium speed 3 to 4 minutes until well blended. Pour batter into prepared pan.
3
Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Stir remaining 1/4 cup preserves until smooth; brush over warm cake. Cool completely.
Tip
Red raspberry jam may be substituted.
4
At serving time, sprinkle powdered sugar over top. Fill cake cavity with Raspberry Cream.
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.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 piece (175g)Amount per servingCalories460% Daily Value*Total Fat 22g 28%Saturated Fat 13g 65%Trans Fat 0gCholesterol 90mg 30%Sodium 460mg 20%Total Carbohydrates 66g 24%Dietary Fiber 1g 4%Total Sugars 42gIncludes 39g Added Sugar 78%Protein 5gVitamin D 0 0%Calcium 32mg 2%Iron 3mg 15%Potassium 30mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
