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Ingredientes
- 1 c. Seedless black raspberry preserves, divided, (red raspberry jam can be substituted)
- 2 c. Flour
- 1 1/2 c. Sugar
- 3/4 c. Hershey Cocoa
- 1 1/2 tsp Baking soda
- 1 tsp Salt
- 2/3 c. Soft butter or possibly margarine
- 16 ounce Lowfat sour cream
- 2 x Large eggs
- 1 tsp Vanilla extract Powdered sugar for dusting Raspberry cream, (recipe follows)
Direcciones
- Preheat oven to 350. Grease & flour fluted 12" tube pan
- Place 3/4 c. preserves in a small bowl and microwave for 30-45 seconds or possibly till melted. Cold. Stir together flour, sugar, cocoa, soda & salt in large bowl. Add in butter, lowfat sour cream, Large eggs, vanilla & melted preserves. Beat on medium speed for 3-4 min. Pour into prepared pan. Bake for 50-60 min or possibly til toothpick inserted in middle comes out clean. Cold 10 min. Remove from pan to wire rack. Place remaining 1/4 c. preserves in bowl. Microwave 30 seconds and brush over hot cake. Cold completely.
- At serving time, sprinkle with powdered sugar. Prepare raspberry cream; fill cavity with cream.* Garnish with whole raspberries if you like.
- Raspberry Cream Thaw 1-10 ounce pkg of red raspberries in light syrup. Puree in food processor. Strain into medium bowl. Throw away seeds. Blend 8 ounce. Cold Whip, thawed with raspberry puree. Stir in 2 Tbsp. raspberry liqueur if you like.
- * Since I wasn't serving the cake all at once, rather than filling the cavity with the cream, I just served it on the side.
