Chocolate Raspberry Pound Cake Recipe

Name: Chocolate Raspberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. seedless black raspberry preserves, melted; 2 c. all-purpose flour; 1 1/2 c. sugar; 3/4 c. unsweetened cocoa; 1 1/2 tsp. baking soda; 1 tsp. salt; 2/3 c. butter or margarine, softened; 2 c. dairy sour cream; 2 eggs; 1 tsp. vanilla extract; powdered sugar; Raspberry Cream (recipe to follow)

Servings: persons

1 c. seedless black raspberry preserves, melted
2 c. all-purpose flour
1 1/2 c. sugar
3/4 c. unsweetened cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 c. butter or margarine, softened
2 c. dairy sour cream
2 eggs
1 tsp. vanilla extract
powdered sugar
Raspberry Cream (recipe to follow)

1
Heat oven to 350u00b0.
2
Grease and flour a 12 cup fluted tube pan. Melt 3/4 cup of the preserves; cool.
3
In a large mixing bowl, stir together flour, sugar, cocoa, baking soda and salt.
4
Add butter, sour cream, eggs, vanilla and melted preserves.
5
Beat on medium speed 3 or 4 minutes until well blended.
6
Pour batter into prepared pan.
7
Bake 50 to 60 minutes or until toothpick inserted comes out clean.
8
Cool 10 minutes; remove from pan to wire rack. Melt remaining 1/4 cup of preserves.
9
Brush over warm cake.
10
Cool completely.
11
At serving time, sprinkle powdered sugar over top. Garnish as desired.
12
Fill the middle of the cake (cavity) with Raspberry Cream recipe .
13
(Red raspberry preserves may be substituted).

1481

kcal

Calories

Fat

214

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.

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

You need 12 ingredients. The key ingredients include: 1 c. seedless black raspberry preserves, melted, 2 c. all-purpose flour, 1 1/2 c. sugar, 3/4 c. unsweetened cocoa, and more.

Yes, Chocolate Raspberry 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 Raspberry Pound Cake

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