Fezmid Posted September 4, 2010 Share Posted September 4, 2010 Serves: NA Calories Per Serving: NA Preparation Time: NA Difficulty: Easy Ingredients: 1 Cup seedless black raspberry preserves 2 Cups all-purpose flour 1 1/2 Cups granulated sugar 3/4 Cups Hershey's cocoa 1 1/2 teaspoons baking soda 1 teaspoon salt 2/3 Cups butter or margarine, softened 1 Container (16 oz) dairy sour cream 2 Eggs 1 teaspoon vanilla extract Powdered Sugar Raspberry Cream (Recipe Follows) Cooking Instructions: 1. Heat oven to 350° F. Grease and flour 12-cup fluted tube pan. 2. Place 3/4 cup preserves in small microwave-safe bowl. Microwave on HIGH 30-45 seconds or until melted; cool. Stir together flour, granulated sugar, cocoa, baking soda and salt in a large bowl. Add butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed of mixer 3-4 minutes until well blended. Pour batter into prepared pan. 3. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Place remaining 1/4 cup preserves in small microwave-safe bowl. Microwave at HIGH 30 seconds or until melted; brush over warm cake. Cool completely. Fill cavity with Raspberry Cream. At serving time, dust with powdered sugar. Note: Secret ingrediant is to add Chambord to the cake mix. Of course, the chef must try the Chambord first. RASPBERRY CREAM 1. Thaw 1 package (10 oz) frozen red raspberries in light syrup. 2. Puree in food processor or blender. 3. Strain into medium bowl; discard seeds. 4. Blend 3 ½ cups (8 oz) frozen non-dairy whipped topping, thawed, with raspberry puree. 5. Stir in 2 Tablespoons Chambord (extra will not hurt Link to comment Share on other sites More sharing options...
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