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)

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