Chocolate Berry Pound Cake

Chocolate Berry Pound Cake

Makes 10-12 servings

CAKE

1/2 cup raspberry or raspberry-cherry preserves 2 cups all-purpose flour 1 1/2 cups granulated sugar 3/4 cup baking cocoa 1 1/2 teaspoons baking soda 1 teaspoon salt 2/3 cup butter, softened 2 cups sour cream 2 eggs 1 teaspoon vanilla extract

WHIPPED BERRY CREAM

1/4 cup raspberry or raspberry-cherry preserves 1 drop red food coloring, optional 1 cup whipping cream 1/4 cup sifted powdered sugar Fresh raspberries, optional garnish

For cake, preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube or Bundt pan. Melt the preserves for cake in a small saucepan over low heat; stir until smooth, then cool. Place flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Stir with a whisk to blend well. Add the softened butter, sour cream, eggs, vanilla and melted preserves. Beat at medium speed 3-4 minutes or until well blended. Pour batter into prepared pan and bake 50-60 minutes or until a wooden pick inserted into center of cake comes out clean. Cool 10 minutes on a rack, then turn out of pan and cool completely before slicing. For Whipped Berry Cream, melt preserves in a small saucepan over low heat. Stir until smooth and cool slightly. Stir in red food color, if using. Chill beaters and bowl in freezer for several minutes. When chilled, pour cream into bowl and add sugar. Begin whipping at high speed. Slowly pour in melted preserves in a steady stream and whip until stiff. Store covered, in refrigerator, before serving over cake. Garnish with raspberries, if desired.

Source E-New Oklahoma

Contributed by :

 * Catsrecipes Y-Group