Ingredients Edit

Directions Edit

  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 Edit

  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.

See also Edit

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