Chocolate Berry Pound Cake Recipe

By jeknudson

Ingredients

• RASPBERRY CREAM:
• 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
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 1 carton (8 ounces) frozen whipped topping, thawed
• Fresh raspberries and blackberries, optional

Details

Servings 10
Preparation time 25mins
Cooking time 75mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350.
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.

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.