| 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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