Chocolate-Raspberry Pound Cake
Chocolate-Raspberry Pound Cake is an moderately easy dinner. Made with 1 c. seedless black raspberry preserves or red raspberry jam, divided, 2 c. all-purpose flour, 1 1/2 c. granulated sugar, 3/4 c. unsweetened cocoa powder and 1 1/2 tsp. baking soda, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Preheat oven to 360Β°.
Grease and flour a 12-cup Bundt pan. In small microwave-safe bowl, place 3/4 cup preserves.
Microwave at High (100% power) for 30 to 45 seconds or until melted; cool. In large bowl, stir together flour, sugar, cocoa, baking soda and salt.
Add butter, sour cream, eggs, vanilla and melted preserves. With electric mixer at medium speed, beat 3 to 4 minutes or until well blended.
Pour batter into prepared pan.
Bake 50 to 60 minutes, or until wooden toothpick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan to wire rack.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment