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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 - Price Rite Marketplace 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
Price Rite Pure Vanilla Extract, 1 fl oz
Price Rite Pure Vanilla Extract, 1 fl oz
$2.89$2.89/fl oz
1 1/2 teaspoons baking soda
Arm & Hammer Pure Baking Soda, 1 lb
Arm & Hammer Pure Baking Soda, 1 lb
$1.19$0.07/oz
1 1/2 cups granulated sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$3.19$0.80/lb
1 container dairy sour cream (16 oz.)
Bowl & Basket Natural Sour Cream, 16 oz
Bowl & Basket Natural Sour Cream, 16 oz
On Sale!
$1.79 was $1.99$0.11/oz
3/4 cup HERSHEY'S Cocoa
Hershey's Milk Chocolate Chips, 11.5 oz
Hershey's Milk Chocolate Chips, 11.5 oz
$2.49$0.22/oz
1 teaspoon powdered sugar
Bowl & Basket Confectioners Sugar, 32 oz
Bowl & Basket Confectioners Sugar, 32 oz
$2.29$1.15/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
$1.19$0.60/lb
1 teaspoon salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/oz
1 cup seedless black raspberry preserves (about one 12-oz. jar), divided
Not Available
2/3 cup butter or margarine, softened
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
$6.29$6.29/lb
2 eggs
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$3.99$0.33 each
1 package (10 oz.) frozen red raspberries ( thawed )
Bowl & Basket Raspberry Fruit Bars, 2.75 fl oz, 6 count
Bowl & Basket Raspberry Fruit Bars, 2.75 fl oz, 6 count
$3.19$0.19/fl 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.