A beautiful chocolate raspberry Bundt cake, glistening with melted raspberry preserves, with mounds of luscious raspberry cream piled in its center.

Chocolate Raspberry Bundt Pound Cake

Cake:

1 cup seedless red raspberry preserves - divided use

2 cups all-purpose flour

1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt
2/3 cup butter, softened
1 (16-ounce) container dairy sour cream
2 large eggs
1 teaspoon vanilla extract

Raspberry Cream:

1 (10-ounce) package frozen red raspberries in light syrup, thawed

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

 

Powdered sugar for sprinkling

1. Heat oven to 350°F (175°C). Grease and flour 12-cup Bundt pan.
2. For Cake: Place 3/4 cup preserves in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted; cool.
3. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed 3 to 4 minutes until well blended.
4. Pour batter into prepared pan.
5. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack.
6. Microwave remaining 1/4 cup preserves at HIGH 30 seconds or until melted; brush over warm cake. Cool completely.
7. For Raspberry Cream: Puree thawed raspberries with syrup in food processor or blender. Strain over bowl to remove seeds; discard seeds.
8. With electric mixer, beat heavy cream, powdered sugar and vanilla together until stiff peaks form.
9. Fold raspberry puree into the whipped cream until blended. Refrigerate until ready to use.
10. At serving time, sprinkle powdered sugar over top. Fill cake cavity with Raspberry Cream and serve immediately.
11. Refrigerate leftover cake.

Makes 12 servings.