You may also like
Categories:
black raspberry preserves flour sugar cocoa baking soda salt butter sour cream eggs vanilla extract confectioners sugar Raspberry Cream
Viewed: 64 - Published at: 2 years agoIngredients
- 1 c. seedless black raspberry preserves or red raspberry jam, divided
- 2 c. all-purpose flour
- 1 1/2 c. granulated sugar
- 3/4 c. unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2/3 c. butter or margarine, softened
- 12 c. sour cream (16 oz.)
- 2 eggs
- 1 tsp. vanilla extract
- confectioners sugar
- Raspberry Cream (recipe follows)
Method
- Preheat oven to 360°.
- Grease and flour a 12-cup Bundt pan. In small microwave-safe bowl, place 3/4 cup preserves.
- Microwave at High (100% power) for 30 to 45 seconds or until melted; cool. In large bowl, stir together flour, sugar, cocoa, baking soda and salt.
- Add butter, sour cream, eggs, vanilla and melted preserves. With electric mixer at medium speed, beat 3 to 4 minutes or until well blended.
- Pour batter into prepared pan.
- Bake 50 to 60 minutes, or until wooden toothpick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan to wire rack.
