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Chocolate Berry Pound Cake
with Whipped Berry Cream


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 Watkins All-Natural 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 Watkins Original Double Strength Vanilla

Preheat oven to 350░F/180░C. Grease and flour a 10-inch/25-cm fluted tube or bundt pan. Melt the preserves in a small saucepan over low heat; stir until smooth, then cool. Place flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Stir with a whisk to blend well. Add the softened butter, sour cream, eggs, vanilla and melted preserves. Beat at medium speed 3 to 4 minutes or until well-blended. Pour batter into prepared pan and bake 50 to 60 minutes or until a wooden pick inserted into center of cake comes out clean. Cool 10 minutes on rack, then turn out of pan and 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 a small saucepan over low heat. Stir until smooth and cool slightly. Stir in red food coloring (if using). Chill beaters and bowl in freezer for several minutes. When chilled, pour cream into bowl and add sugar. Begin whipping at high speed. While whipping, slowly pour in melted preserves in a steady stream and whip until stiff. Store covered, in refrigerator before serving over pound cake. Garnish with raspberries if desired.

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

























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