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Chocolate Raspberry Pound Cake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 21  Minutes

Ingredients

  Amount Per Serving % DV *
Calories460
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol90 mg30% DV
Sodium470 mg20% DV
Total Carbohydrates63 g21% DV
Dietary Fiber2.0 g8% DV
Sugars41 g
Protein6 g
Vitamin A15% DV
Vitamin C6% DV
Calcium0 mg4% DV
Iron15% DV
  Amount Per Serving % DV *
Calories460
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol90 mg30% DV
Sodium470 mg20% DV
Total Carbohydrates63 g21% DV
Dietary Fiber2.0 g8% DV
Sugars41 g
Protein6 g
Vitamin A15% DV
Vitamin C6% DV
Calcium0 mg4% DV
Iron15% DV
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons baking soda
  • 1-1/2 cups granulated sugar
  • 1 container dairy sour cream (16 oz.)
  • 3/4 cup HERSHEY'S Cocoa
  • 1 teaspoon Powdered sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • RASPBERRY CREAM (recipe follows)
  • 1 cup seedless black raspberry preserves (about one 12-oz. jar) , divided*
  • 2/3 cup butter or margarine , softened
  • 2 eggs

Directions

  • 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place preserves in small bowl; stir to soften.
  • 2. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and 3/4 cup preserves; beat on medium speed 3 to 4 minutes until well blended. Pour batter into prepared pan.
  • 3. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Stir remaining 1/4 cup preserves until smooth; brush over warm cake. Cool completely.
  • 4. At serving time, sprinkle powdered sugar over top. Fill cake cavity with RASPBERRY CREAM. Makes 12 servings.
  • * Red raspberry jam may be substituted.
  • RASPBERRY CREAM: Thaw 1 package (10 oz.) frozen red raspberries in light syrup. Puree in food processor or blender. Strain over bowl to remove seeds; discard seeds. Blend 3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed, with raspberry puree. Stir in 2 tablespoons raspberry-flavored liqueur, if desired.

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