Chocolate Berry Pound Cake with
Whipped Berry Cream

A recipe from the Sneaky Kitchen
1/2 cup/125 mL raspberry preserves
2 cups/500 mL all-purpose flour
1 1/2 cups/375 mL granulated sugar
3/4 cup/180 mL Baking Cocoa
1 1/2 tsp/7.5 mL baking soda
1 tsp/5 mL salt
2/3 cup/160 mL butter, softened
2 cups/500 mL sour cream
2 eggs
1 tsp/5 mL Vanilla
   Preheat oven to 350°F/180°C. Grease & flour a 10-"/25-cm fluted tube or bundt pan. Melt preserves in a small saucepan over low heat; stir until smooth, then cool. Place flour, sugar, cocoa, baking soda & salt in a lg. mixing bowl. Stir with a whisk to blend well. Add softened butter, sour cream, eggs, vanilla & preserves. Beat at med. speed 3 to 4 min. or until well-blended. Pour batter into prepared pan; bake 50-60 min. or until a wooden pick inserted into center of cake comes out clean. Cool 10 min. on rack, then turn out of pan & cool completely before slicing.
Whipped Berry Cream

1/4 cup/60 mL raspberry preserves
1 drop red food coloring (optional)
1 cup/250 mL whipping cream
1/4 cup/60 mL sifted confectioner’s sugar
Fresh raspberries (optional garnish)
To make cream: Melt preserves in small saucepan over low heat. Stir until smooth & cool slightly. Stir in red food coloring (if using). Chill beaters & bowl in freezer for several minutes. When chilled, pour cream into bowl & add sugar. Begin whipping at hihg speed. While whipping, slowly pour in melted preserves in a steady stream & whip until stiff. Store covered, in refrigerator before serving over pound cake. Garnish with raspberries if desired.