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.

6-7-01 tgraydesigns
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