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.

raspberry cream

 * 1) Thaw 1 package (10 oz.) frozen red raspberries in light syrup.
 * 2) Puree in food processor or blender.
 * 3) Strain over bowl to remove seeds; discard seeds.
 * 4) Blend 3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed, with raspberry puree.
 * 5) Stir in 2 tablespoons raspberry-flavored liqueur, if desired.