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Chocolate Raspberry Bundt Pound Cake recipe

A beautiful chocolate raspberry Bundt cake,glistening with melted raspberry preserves, with mounds of lusciousraspberry cream piled in its center.

Recipe: Chocolate RaspberryBundt Pound Cake

Cake:1 cup seedless red raspberry preserves- divided use2 cups all-purpose flour1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder1 1/2 teaspoons baking soda1 teaspoon salt
2/3 cup butter, softened
1 (16-ounce) container dairy sour cream
2 large eggs
1 teaspoon vanilla extract
Raspberry Cream:1 (10-ounce) package frozen red raspberriesin light syrup, thawed1 cup heavy cream1/2 cup powdered sugar1 teaspoon vanilla extractPowdered sugar for sprinkling

  • Heat oven to 350°F (175°C). Greaseand flour 12-cup Bundt pan.
  • For Cake: Place 3/4 cup preserves in smallmicrowave-safe bowl. Microwave at HIGH (100%) 30 to 45 secondsor until melted; cool.
  • Combine flour, granulated sugar, cocoa,baking soda and salt in large bowl. Add butter, sour cream, eggs,vanilla and melted preserves; beat on medium speed 3 to 4 minutesuntil well blended.
  • Pour batter into prepared pan.
  • Bake 50 to 60 minutes or until woodenpick inserted in center comes out clean. Cool 10 minutes; removefrom pan to wire rack.
  • Microwave remaining 1/4 cup preservesat HIGH 30 seconds or until melted; brush over warm cake. Coolcompletely.
  • For Raspberry Cream: Puree thawed raspberrieswith syrup in food processor or blender. Strain over bowl toremove seeds; discard seeds.
  • With electric mixer, beat heavy cream,powdered sugar and vanilla together until stiff peaks form.
  • Fold raspberry puree into the whippedcream until blended. Refrigerate until ready to use.
  • At serving time, sprinkle powdered sugarover top. Fill cake cavity with Raspberry Cream and serve immediately.
  • Refrigerate leftover cake.

    Makes 12 servings.


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