I've been meaning to post this NOT LIGHT recipe. I've made it twice now and it has been a big hit for both events. I could only find red raspberry preserves and it was fine. I also topped it off with whipped cream.
Chocolate Raspberry Pound Cake
From Hershey's Best Loved Recipes
1 C. seedless black rapsberry preserves (divided)
2 C. all purpose flour
1.5 C. granulated sugar
3/4 C. cocoa
1.5 tsp. baking soda
1 tsp. salt
2/3 C. butter or margarine softened
1 container (16oz) sour cream
1 tsp vanilla
Oven to 350, grease and flour 12 cup bundt cake pan.
Place 3/4 cup preserves in microwave on high for 30-45 seconds or until it melts. Cool. Stir together dry ingredients in a bowl. Add butter, sour cream, eggs, vanilla and melted preserves. Beat on med for 3-4 minutes until well blended. Pour batter into pan.
Bake 50-60 minutes. Cool 10 minutes and remove to a wire rack.
Place remaining preserves in a bowl, microwave until melted and brush on the warm cake. Cool completely and dust with powdered sugar.
This sounds great! Thanks for posting...I may try to "lighten" a bit with low fat sour cream and splenda/sugar blend...but then I may not
"I expect to pass through life but once.
If, therefore, there be any kindness I can show or any good thing I can do any fellow being, let me do it now and not defer or neglect it, as I shall not pass this way again."
-William Penn (1644-1718)
This looks really good, and I think I will try it this coming weekend. I am going to use the light sour cream, and at least half Splenda as suggested above. I really like the combination of chocolate and raspberries.
Thanks for posting the recipe. It looks wonderful! I added it to Mastercook and although I have no idea when I will make it, I have a feeling I will eventually!
Anna, are you out there? This one sounds right up your alley!
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