chocolate raspberry pound cake with raspberry glaze by rr

Name: Chocolate Raspberry Pound Cake With Raspberry Glaze by RR
Prep time: 20 min
Cook time: 1 h
Yield: 6
Ingredients: 1 cup(s) raspberry preserves (seedless); 2 cup(s) flour; 1 1/2 cup(s) sugar; 3/4 cup(s) cocoa; 1 1/2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 2/3 cup(s) softened butter; 2 cup(s) sour cream; 2 - extra large eggs; 1 teaspoon(s) vanilla

(1 RATING)

110 Pinches 1 Photo

Rose Rauhauser

Bronx, New York to York, PA

Updated on Oct 2, 2011

Just love this combination, I hope you do too. Enjoy

Rate

prep time 20 Min

cook time 1 Hr

method ---

yield 6 or more

Ingredients

1 cup raspberry preserves (seedless)
2 cups flour
1 1/2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup softened butter
2 cups sour cream
2 - extra large eggs
1 teaspoon vanilla

How To Make chocolate raspberry pound cake with raspberry glaze by rr

Step 1

Preheat oven to 350. Grease and flour a 12 cup or 10 inch tube. In the microwave, place 3/4 cup preserves and put on about 45 seconds or until melted, set aside and cool. In large mixer bowl, stir together flour, sugar, cocoa, baking soda and salt. Add butter, sour cream, eggs, vanilla and melted preserves and beat on medium speed at least 4 or 5 minutes until well blended. Pour batter into the prepared pan. Bake 60 minutes, test at 55 or according to your oven. Cool 15 minutes in pan. Remove and microwave the 1/4 cup of preserves that are left and brush melted preserves over the warm cake. Cool completely. Serve. I serve with whipped cream and chop fresh raspberries in it but if not available, leave plain.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes