- 12
- 20 mins
- 70 mins
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Ingredients
- 2 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 3/4 cup cocoa (I used Hershey's Special Dark)
- 1-1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup seedless raspberry jam or preserves, divided
- 2/3 cup butter, softened
- 16 oz sour cream
- 2 eggs, room temperature
- 1 teaspoon vanilla
- Powdered sugar for dusting
Preparation
Step 1
Preheat oven to 350°F. Grease and flour a 12 cup fluted (bundt) pan. Set aside.
In a small bowl microwave 3/4 cup raspberry jam on high until melted (30-45 seconds). Allow to cool.
In the bowl of an electric stand mixer, combine flour, sugar, cocoa, baking soda and salt. Mix on low to combine.
Add butter, sour cream, eggs, vanilla and melted jam. Beat on a medium speed for 3 to 4 minutes until smooth.
Pour batter into prepared pan and bake 50 to 60 minutes or until a toothpick inserted comes out clean.