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Chocolate Berry Pound Cake Recipe

Chocolate Berry Pound Cake Recipe

"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."
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling YIELD:10-12 servings

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

  • 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.