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Home > Recipes > Chocolate Raspberry Pound Cake

Chocolate Raspberry Pound Cake Recipe

Chocolate Raspberry Pound Cake
  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Intermediate x HERSHEY’S Cocoa x Christmas x Valentine’s Day x
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Prep Time:
21 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 piece
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 540 -
Calories from Fat 0 -
Total Fat 25g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • RASPBERRY CREAM (recipe follows)
  • Powdered sugar
  • 1-1/2 cups granulated sugar
  • 1 container (16 oz.) dairy sour cream
  • 1-1/2 teaspoons baking soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup HERSHEY'S Cocoa
  • 2/3 cup butter or margarine, softened
  • 1 cup (about one 12-oz. jar) seedless black raspberry preserves, divided*

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. About 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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