Chocolate Raspberry Pound Cake

1 C. seedless black raspberry preserves, divided
2. C. flour
1 1/2 C. granulated sugar
3/4 C. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 C. butter or margarine softened
1 16 oz. container sour cream
2 eggs
1 tsp. vanilla extract
powdered sugar

Raspberry cream (recipe follows):
1 10 oz. pkg. frozen red raspberries in light syrup.
8 oz. pkg. whipped topping, thawed.
2 Tbsp. raspberry liqueur, if desired

Blend raspberries in food processor or blender. Strain into medium bowl; discard seeds. Blend with whipped topping. Stir in raspberry flavored liqueur.



Heat oven to 350. Grease and flour 12 C. fluted tube pan.

Place 3/4 C. raspberry preserves in small microwave-safe bowl. Microwave 30-45 seconds or until melted; cool. Stir together flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and melted preserves. beat on medium speed of electric mixer 3-4 minutes until well blended. Pour batter into prepared pan.

Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack.

Place remaining 1/4 C. preserves in small microwave-safe bowl. Microwave until melted. brush over warm cake. Cool completely.

At serving time, sprinkle powdered sugar over top. Serve with raspberry cream.