| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Seedless black raspberry preserves; divided, (red raspberry jam can be substituted) |
| 2 | c | Flour |
| 1 1/2 | c | Sugar |
| 3/4 | c | Hershey Cocoa |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 2/3 | c | Soft butter or margarine |
| 16 | oz | Sour cream |
| 2 | Eggs | |
| 1 | ts | Vanilla extract |
| Powdered sugar for dusting | ||
| Raspberry cream; (recipe follows) |
INSTRUCTIONS
Preheat oven to 350. Grease & flour fluted 12" tube pan Place 3/4 cup preserves in a small bowl and microwave for 30-45 seconds or until melted. Cool. Stir together flour, sugar, cocoa, soda & salt in large bowl. Add butter, sour cream, eggs, vanilla & melted preserves. Beat on medium speed for 3-4 minutes. Pour into prepared pan. Bake for 50-60 minutes or til toothpick inserted in middle comes out clean. Cool 10 minutes. Remove from pan to wire rack. Place remaining 1/4 cup preserves in bowl. Microwave 30 seconds and brush over warm cake. Cool completely. At serving time, sprinkle with powdered sugar. Prepare raspberry cream; fill cavity with cream.* Garnish with whole raspberries if desired. Raspberry Cream Thaw 1-10 oz pkg of red raspberries in light syrup. Puree in food processor. Strain into medium bowl. Discard seeds. Blend 8 oz. Cool Whip, thawed with raspberry puree. Stir in 2 Tbsp. raspberry liqueur if desired. * Since I wasn't serving the cake all at once, rather than filling the cavity with the cream, I just served it on the side. Posted to TNT Recipes Digest by pmanning1@juno.com (Patricia D Manning) on Mar 9, 1998
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