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Chocolate Raspberry Pound CakeChocolate Raspberry Pound Cake
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 with more fresh berries and bring it out for the next picnic or backyard barbecue.
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Recipe - The Fresh Grocer - Corporate
ChocolateRaspberryPoundCake.jpg
Chocolate Raspberry Pound Cake
Prep Time21 Minutes
Servings12
Cook Time60 Minutes
Ingredients
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
1 cup seedless black raspberry preserves (about one 12-oz. jar), divided
2/3 cup butter or margarine, softened
2 eggs
1 package (10 oz.) frozen red raspberries ( thawed )
3 1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
Directions

1. Heat oven to 350°F. Grease and flour a 12-cup fluted tube pan. Place preserves in a small bowl; stir to soften.

 

2. Combine flour, granulated sugar, cocoa, baking soda, and salt in a large bowl. Add butter, sour cream, eggs, vanilla, and 3/4 cup preserves; beat on medium speed for 3 to 4 minutes until well blended. Pour batter into prepared pan.

 

3. Bake for 50 to 60 minutes or until the wooden pick inserted in the center comes out clean. Cool for 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 the cake cavity with RASPBERRY CREAM. Makes 12 servings.

 

Raspberry Cream Directions ( red raspberry jam may be substituted): Thaw 1 package (10 oz.) of frozen red raspberries in light syrup. Puree in a food processor or blender. Strain over a 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.

21 minutes
Prep Time
60 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1 teaspoon vanilla extract
McCormick Small Batch Pure Vanilla Extract, 2 fl oz
McCormick Small Batch Pure Vanilla Extract, 2 fl oz, 2 Fluid ounce
On Sale!
$8.79 was $9.99$4.40/fl oz
1 1/2 teaspoons baking soda
Arm & Hammer Pure Baking Soda, 1 lb
Arm & Hammer Pure Baking Soda, 1 lb, 16 Ounce
$1.59$0.10/oz
1 1/2 cups granulated sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb, 4 Pound
$3.99$1.00/lb
1 container dairy sour cream (16 oz.)
Daisy Pure & Natural Sour Cream, 1.5 lb
Daisy Pure & Natural Sour Cream, 1.5 lb, 24 Ounce
$4.99$0.21/oz
3/4 cup HERSHEY'S Cocoa
Hershey's 100% Cacao Natural Unsweetened Cocoa, 8 oz
Hershey's 100% Cacao Natural Unsweetened Cocoa, 8 oz, 8 Ounce
$5.99$0.75/oz
1 teaspoon powdered sugar
Wholesome Pantry Organic Powdered Confectioners Sugar, 16 oz
Wholesome Pantry Organic Powdered Confectioners Sugar, 16 oz, 16 Ounce
$4.79$4.79/lb
2 cups all-purpose flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz, 2 Pound
$2.19$1.10/lb
1 teaspoon salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
1 cup seedless black raspberry preserves (about one 12-oz. jar), divided
Smucker's Seedless Red Raspberry Jam, 12 oz
Smucker's Seedless Red Raspberry Jam, 12 oz, 12 Ounce
$4.79$0.40/oz
2/3 cup butter or margarine, softened
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz, 16 Ounce
$6.99$0.44/oz
2 eggs
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz, 12 Each
$3.99
1 package (10 oz.) frozen red raspberries ( thawed )
Trü Frü Nature's Raspberries in White & Milk Chocolate, 8 oz
Trü Frü Nature's Raspberries in White & Milk Chocolate, 8 oz, 8 Ounce
$8.29$1.04/oz
3 1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
Not Available

Directions

1. Heat oven to 350°F. Grease and flour a 12-cup fluted tube pan. Place preserves in a small bowl; stir to soften.

 

2. Combine flour, granulated sugar, cocoa, baking soda, and salt in a large bowl. Add butter, sour cream, eggs, vanilla, and 3/4 cup preserves; beat on medium speed for 3 to 4 minutes until well blended. Pour batter into prepared pan.

 

3. Bake for 50 to 60 minutes or until the wooden pick inserted in the center comes out clean. Cool for 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 the cake cavity with RASPBERRY CREAM. Makes 12 servings.

 

Raspberry Cream Directions ( red raspberry jam may be substituted): Thaw 1 package (10 oz.) of frozen red raspberries in light syrup. Puree in a food processor or blender. Strain over a 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.