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Chocolate Berry Pound Cake

Total Time

Prep: 25 min. Bake: 50 min. + cooling


10-12 servings

"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."


  • 1 jar (10 ounces) seedless blackberry or black raspberry spreadable fruit, divided
  • 2/3 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large 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 sour cream
  • Confectioners' sugar, optional
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Fresh raspberries and blackberries, optional


  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 in 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.

Nutrition Facts

1 piece: 497 calories, 21g fat (14g saturated fat), 89mg cholesterol, 488mg sodium, 68g carbohydrate (43g sugars, 3g fiber), 6g protein.

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