Chocolate Berry Pound Cake
Quick Cooking
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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."
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Microwave
TIME: Prep: 25 min. Bake: 50 min. + cooling
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 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:
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.
In a large mixing 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.
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.
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.
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.