Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
chocolate Berry Pound Cake
Makes 10-12 Servings
- 1/2 Cup raspberry or raspberry-cherry Preserves
- 2 Cups all-purpose flour
- 1 1/2 Cups granulated sugar
- 3/4 Cup Baking cocoa
- 1 1/2 Teaspoons baking soda
- 1 Teaspoon salt
- 2/3 Cup butter, Softened
- 2 Cups sour cream
- 2 eggs
- 1 Teaspoon vanilla extract
Whipped Berry Cream
- 1/4 Cup raspberry or raspberry-cherry Preserves
- 1 Drop Red food coloring, Optional
- 1 Cup whipping cream
- 1/4 Cup Sifted powdered sugar
Fresh raspberries, Optional Garnish
For Cake, Preheat Oven to 350 Degrees. Grease And flour a 10-Inch FlutedTube or Bundt Pan.
Melt The Preserves For Cake in a Small Saucepan Over Low Heat; StirUntil Smooth, Then Cool.
Add The Softened butter, sour cream, eggs, vanilla And Melted Preserves.Beat at Medium Speed 3-4 Minutes or Until Well Blended.Pour Batter Into Prepared Pan And Bake 50-60 Minutes or Until a WoodenPick Inserted Into Center of Cake Comes Out Clean.
Cool 10 Minutes on a Rack, Then Turn Out of Pan And Cool CompletelyBefore Slicing.
For Whipped Berry Cream, Melt Preserves in a Small Saucepan Over LowHeat. Stir Until Smooth And Cool Slightly.
Stir in Red Food Color, if Using.
Chill Beaters And Bowl in Freezer For Several Minutes. When Chilled,Pour Cream Into Bowl And Add sugar.
Begin Whipping at High Speed. Slowly Pour in Melted Preserves in aSteady Stream And Whip Until Stiff.
Store Covered, in Refrigerator, Before Serving Over Cake. Garnish WithRaspberries, if Desired.
Source E-New Oklahoma