1 c Seedless black raspberry
-preserves; divided, (red
-raspberry jam can be
-substituted)
2 c Flour
1 1/2 c Sugar
3/4 c Hershey Cocoa
1 1/2 ts Baking soda
1 ts Salt
2/3 c Soft butter or margarine
16 oz Sour cream
2 Eggs
1 ts Vanilla extract
Powdered sugar for dusting
Raspberry cream; (recipe
-follows)
Preheat oven to 350. Grease & flour fluted 12″ tube pan
Place 3/4 cup preserves in a small bowl and microwave for 30-45 seconds or
until melted. Cool. Stir together flour, sugar, cocoa, soda & salt in large
bowl. Add butter, sour cream, eggs, vanilla & melted preserves. Beat on
medium speed for 3-4 minutes. Pour into prepared pan. Bake for 50-60
minutes or til toothpick inserted in middle comes out clean. Cool 10
minutes. Remove from pan to wire rack. Place remaining 1/4 cup preserves in
bowl. Microwave 30 seconds and brush over warm cake. Cool completely.
At serving time, sprinkle with powdered sugar. Prepare raspberry cream;
fill cavity with cream.* Garnish with whole raspberries if desired.
Raspberry Cream Thaw 1-10 oz pkg of red raspberries in light syrup. Puree
in food processor. Strain into medium bowl. Discard seeds. Blend 8 oz. Cool
Whip, thawed with raspberry puree. Stir in 2 Tbsp. raspberry liqueur if
desired.
* Since I wasn’t serving the cake all at once, rather than filling the
cavity with the cream, I just served it on the side.
Yields
1 Servings