1/2 cup Raspberry Preserves
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup Watkins
Baking Cocoa
1 1/2 tsp. baking soda
2/3 cup butter, softened
2 cups sour cream
2 3ggs
1 tsp. Watkins Vanilla, Original Double Strength
Whipped Berry Cream
1 drip red food coloring (optional)
1 cup whipping cream
1/3 cup sugar sifted confectioner's sugar
Fresh raspberries (optional)
Pre oven to 350 degrees F. Grease and flour 10 inch
fluted tube or bundt pan. Melt the Raspberry Preserves in a small
saucepan over low heat; stir until smooth, then cool. Place flour, sugar, Watkins Baking Cocoa,
baking soda and salt in a large mixing bowl. Stir with a whisk to blend well. Add the
softened butter, sour cream, eggs, Watkins
Vanilla and melted preserves. Beat at medium speed 3-4 minutes or until well
blended. Pour batter into prepared pan and bake 50-60 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.
To make cream; Melt
raspberry 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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Vanilla
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