Chocolate Raspberry Pound Cake

Chocolate Raspberry Pound Cake

This chocolate pound cake is almost as easy as it is delicious. Black raspberries and a smooth raspberry cream filling pair perfectly with the rich, moist cake. Top it off with more fresh berries and bring it out for the next picnic or backyard barbeque.

SKILL LEVEL
intermediate
PREP
21 min
BAKE
65 min

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 teaspoonvanilla extract
1-1/2 teaspoonsbaking soda
1-1/2 cupsgranulated sugar
1 containerdairy sour cream (16 oz.)
3/4 cupHERSHEY'S Cocoa
1 teaspoonpowdered sugar
2 cupsall-purpose flour
1 teaspoonsalt
RASPBERRY CREAM (recipe follows)
1 cupseedless black raspberry preserves (about one 12-oz. jar), divided*
2/3 cupbutter 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.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog
go to top