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Chocolate Raspberry Pound Cake
Goodmama, California

Makes 20 Servings Preparation Time :1:30

  • 3/4 cup seedless black or red raspberry preserves>
  • 2 cups flour
  • 1 1/2 cups sugar
  • 3/4 cup Dutch cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup butter -- softened
  • 2 cups light sour cream
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 cup more preserves
  • 1 10 oz. pkg. frozen red raspberries
  • 1 8 oz. Cool Whip -- thawed
  • 2 tablespoons raspberry liquor -- optional

Melt first amount of raspberry preserves. Let cool. 

Combine flour, sugar, cocoa, baking soda and salt. Add butter, sour cream, eggs, vanilla and cooled preserves. Mix well for 3 - 4 minutes. 

Pour batter into a greased and floured 12-cup tube pan. Bake at 350 degrees for 50 - 60 minutes, or until a knife inserted into cake comes out clean. Cool 20 minutes and then remove from pan. 

Melt second amount of preserves and brush it over the top of the still-warm cake. Cool completely. 

Thaw raspberries and puree them. Optional: if you want to remove the seeds, pour this through a fine sieve. Blend puree with Cool Whip; stir in liquor if using. Refrigerate until ready to serve. 

When ready to serve, sprinkle top of cake with a little powdered sugar. Spoon raspberry cream into center of cake. Serve some of the cream with every slice.

NOTES : If you think you won't use up all of the cake, serve the raspberry cream from a bowl on the side. If you store the cake with the cream in the center, part of the cake will get soggy.

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