Print Recipe

Chocolate Raspberry Pound Cake

Ingredients

Cake

Whipped Raspberry Cream

Instructions

  1. Cake: Heat oven to 350 degrees F. Grease and flour a 10-inch fluted tube or Bundt pan.
  2. Melt the jam in a small saucepan over low heat. Stir until smooth, the cool.
  3. Place flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Stir with a whisk to blend well.
  4. Add the softened butter, sour cream, eggs, vanilla extract, and the melted preserves. Beat on medium speed 3 - 4 minutes or until well blended.
  5. Pour batter into the prepared pan and bake for 50-60 minutes or until a wooden pick inserted in center of cake comes out clean.
  6. Cool for 10 minutes on rack, then turn out of the pan and cool completely before slicing.
  7. Whipped Raspberry Cream: Melt preserves in a small saucepan over low heat. Stir until smooth and cool slightly.
  8. Stir in the red food coloring, if using, at this point.
  9. Chill beaters and bowl in freezer for several minutes.
  10. When beaters and bowl are chilled, pour cream into the bowl and add the sugar. Begin whipping at high speed. While whipping, slowly pour in the melted jam in a steady stream and whip until stiff.
  11. Store, covered, in the refrigerator.
  12. Serve over Chocolate Raspberry Pound Cake.

Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.