Chocolate-Raspberry Pound Cake - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 360\u00b0.
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.