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
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. <BR> Stir in 2 tablespoons raspberry-flavored liqueur, if desired.