ChOcOlAtE RaSpBeRrY PoUnD CaKe

Ingredients:

• 1 cup seedless black raspberry preserves, divided*
• 2 cups all-purpose flour
• 1-1/2 cups granulated sugar
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup butter or margarine, softened
• 1 container (16 oz.) dairy sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• Powdered sugar
• RASPBERRY CREAM(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place 3/4 cup preserves in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted; cool.

2. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed 3 to 4 minutes until well blended. Pour batter into prepared pan.

3. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Microwave remaining 1/4 cup preserves at HIGH 30 seconds or until melted; brush over warm cake. Cool completely.

4. At serving time, sprinkle powdered sugar over top. Fill cake cavity with RASPBERRY CREAM. About 12 servings.

* Red raspberry jam may be substituted.

RASPBERRY CREAM: Thaw 1 package (10 oz.) frozen red raspberries in light syrup. Puree in food processor or blender. Strain over bowl to remove seeds; discard seeds. Blend 3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed, with raspberry puree. Stir in 2 tablespoons raspberry-flavored liqueur, if desired.