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Chocolate Berry Pound Cake

Chocolate Berry Pound Cake
"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."
10-12 ServingsPrep: 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 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.
© Taste of Home 2012

2 of 2

Chocolate Berry Pound Cake (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 piece) equals 497 calories, 21 g fat (14 g saturated fat), 89 mg cholesterol, 488 mg sodium, 68 g carbohydrate, 3 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2012