Chocolate Raspberry Pound Cake

Name: Chocolate Raspberry Pound Cake Recipe | Hersheyland
Prep time: 21 min
Total time: 210 min
Yield: 1 cake
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup HERSHEY'S Cocoa; 1 1/2 tsps baking soda; 1 tsp salt; 2/3 cup butter or margarine, softened; 1 container dairy sour cream (16 oz); 2 eggs; 1 tsp vanilla extract; 1 cup seedless black raspberry preserves (about one 12 oz jar), divided*; 1 tsp powdered sugar

Details

Timing
Timing
Total:: 3 Hr. 30 Min.
Bake:: 1 Hr. 5 Min.
Prep:: 21 Min.
Skill Level:: Intermediate
Yields:: 1 cake

This Chocolate Raspberry Pound Cake recipe is almost as easy to make as it is delicious to eat! Black raspberries and a smooth raspberry cream filling pair perfectly with the rich, moist cocoa cake. Top your Chocolate Raspberry Pound Cake off with more fresh berries and bring it out for guests to enjoy at your next get-together or celebration. The chocolate and fruit flavors in this cake will always be a fan-favorite combo. Give your guests more of what they love by combining chocolate and raspberry again with a HERSHEY'S Syrup Chocolate Raspberry Dessert.

Ingredients & Directions

Prep Time: 21 minutes
Bake Time: 1 hour 5 minutes
Cool Time: 2 hours

Ingredients

2 cups

all-purpose flour
1 1/2 cups

granulated sugar
3/4 cup

HERSHEY'S Cocoa
1 1/2 tsps

baking soda
1 tsp

salt
2/3 cup

butter or margarine, softened
1 container

dairy sour cream (16 oz)
2

eggs
1 tsp

vanilla extract
1 cup

seedless black raspberry preserves (about one 12 oz jar), divided*
1 tsp

powdered sugar

READY TO MAKE THIS?

Directions

Equipment Needed 

Oven

12-Cup Fluted Tube Pan

Mixing Bowl

Mixer

Measuring Cups

Wire Rack

Food Processor

Sieve

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

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

Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Stir remaining 1/4 cup preserves until smooth; brush over warm cake. Cool completely.

At serving time, sprinkle powdered sugar over top. Fill cake cavity with Raspberry Cream.

Raspberry Cream: Thaw 1 package (10-oz) frozen red raspberries in light syrup. Puree in food processor or blender. Strain over 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.

Additional questions?

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