Chocolate Raspberry Pound Cake

Ingredients

 * 1 	cup  	Seedless black 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
 * 2/3 	cup 	Butter or margrine, softened
 * 1 		Container (16 oz) dairy sour cream
 * 2 		Eggs
 * 1 	tsp 	Vanilla extract
 * Powdered sugar
 * RASPBERRY CREAM (recipe follows)

Directions

 * 1) Heat oven to 350°F. 
 * 2) Grease and flour 12-cup fluted tube pan. 
 * 3) Place 3/4 cup preserves in small microwave-safe bowl. 
 * 4) Microwave at HIGH (100%) 30 to 45 seconds or until melted; cool.
 * 5) Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. 
 * 6) Add butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed 3 to 4 minutes until well blended.
 * 7) Pour batter into prepared pan.
 * 8) Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean.
 * 9) Cool 10 minutes; remove from pan to wire rack. 
 * 10) Microwave remaining 1/4 cup preserves at HIGH 30 seconds or until melted; brush over warm cake. 
 * 11) Cool completely.
 * 12) At serving time, sprinkle powdered sugar over top. 
 * 13) Fill cake cavity with RASPBERRY CREAM.
 * 14) Red raspberry jam may be substituted.
 * 15) =====RASPBERRY CREAM=====
 * 16) Thaw 1 package (10 oz.) frozen red raspberries in light syrup. 
 * 17) Puree in food processor or blender. 
 * 18) Strain over bowl to remove seeds; discard seeds. 
 * 19) Blend 3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed, with raspberry puree. <BR>
 * 20) Stir in 2 tablespoons raspberry-flavored liqueur, if desired.