Chocolate Berry Pound Cake |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This moist cake topped with raspberry whipped cream is from a dear friend's vast recipe collection, writes Christi Ross of Guthrie, Texas. It tastes like something Grandma would make and is pretty enough to serve at a special luncheon or shower. Ingredients:
1 jar (10 ounces) seedless blackberry or black raspberry spreadable fruit, divided |
2/3 cup butter, softened |
1-1/2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3/4 cup baking cocoa |
1-1/2 teaspoons baking soda |
1 teaspoon salt |
2 cups (16 ounces) sour cream |
confectioners' sugar, optional |
raspberry cream: |
1 package (10 ounces) frozen sweetened raspberries, thawed |
1 carton (8 ounces) frozen whipped topping, thawed |
fresh raspberries and blackberries, optional |
Directions:
1. Place 3/4 cup of spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 30-50 seconds or until melted; stir until smooth and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt. Combine sour cream and melted fruit spread; add to creamed mixture alternately with dry ingredients, beating well after each addition.
3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
4. Place remaining spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 20-30 seconds or until melted; stir until smooth. Brush over warm cake. Cool. Dust with confectioners' sugar if desired.
5. For raspberry cream, place raspberries in a blender; cover and process for 2-3 minutes or until blended. Strain and discard seeds. Fold in whipped topping. Serve with the cake. Garnish with fresh berries if desired. Yield: 10-12 servings.
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