Chocolate Berry Pound Cake Recipe

Name: Chocolate Berry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar (10 ounces) seedless blackberry or black raspberry spreadable fruit, divided; 2/3 cup butter, softened; 1-1/2 cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 3/4 cup baking cocoa; 1-1/2 teaspoons baking soda; 1 teaspoon salt; 2 cups sour cream; Confectioners' sugar, optional; 1 package (10 ounces) frozen sweetened raspberries, thawed; 1 carton (8 ounces) frozen whipped topping, thawed; Fresh raspberries and blackberries, optional

Servings: persons

1 jar (10 ounces) seedless blackberry or black raspberry spreadable fruit, divided
2/3 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups sour cream
Confectioners' sugar, optional
1 package (10 ounces) frozen sweetened raspberries, thawed
1 carton (8 ounces) frozen whipped topping, thawed
Fresh raspberries and blackberries, optional

1
Place 3/4 cup of spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 30-50 seconds or until melted; stir until smooth and set aside.
2
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt. Combine sour cream and melted fruit spread; add to creamed mixture alternately with dry ingredients, beating well after each addition.
3
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u00b0 for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
4
Place remaining spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 20-30 seconds or until melted; stir until smooth. Brush over warm cake. Cool. Dust with confectioners' sugar if desired.
5
For raspberry cream, place raspberries in a blender; cover and process for 2-3 minutes or until blended. Strain and discard seeds. Fold in whipped topping. Serve with the cake. Garnish with fresh berries if desired.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 jar (10 ounces) seedless blackberry or black raspberry spreadable fruit, divided, 2/3 cup butter, softened, 1-1/2 cups sugar, 2 large eggs, and more.

Yes, Chocolate Berry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Berry Pound Cake

How did you like this recipe?

Frequently Asked Questions