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Food & Recipes

Foodie 411

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Chocolate Raspberry Pound Cake

By Elaine Magee, MPH, RD
WebMD Recipe

Dust this cake with powdered sugar and serve with fresh raspberries and a dollop of light whipped topping, if desired.

Ingredients

3/4 cup
less-sugar raspberry preserves
1 cup
whole-wheat flour
1 cup
unbleached white flour
1 cup
granulated sugar
1/2 cup
reduced calorie sugar substitute
3/4 cup
baking cocoa
1 1/2 teaspoons
baking soda
1 teaspoon
salt
1/2 cup
less-fat margarine with 8 grams of fat per tablespoon, preferably with plant sterols added
3 tablespoons
raspberry-flavored liqueur, fat-free half-and-half can be substituted
16 ounces
fat-free sour cream
2 large
eggs use higher omega-3 type, if available
1 1/2 teaspoons
vanilla extract
powdered sugar for dusting

Instructions

Preheat oven to 350°F. Coat a tube pan with canola cooking spray and dust lightly with flour. Place the raspberry preserves in a small microwave-safe bowl and heat on high for 15 seconds or until softened.
Add whole-wheat and white flours, sugar, sugar substitute, cocoa, baking soda, and salt to large mixing bowl and beat on low to blend well. Stop mixer and add margarine, liqueur, sour cream, eggs, vanilla, and softened preserves all at once. Beat on medium speed for two minutes, scraping sides of mixing bowl after a minute.
Pour batter into prepared pan and bake for 50-60 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes, then remove cake from pan and place on serving plate to cool completely. When ready to serve, dust powdered sugar over the top. Serve with fresh raspberries and a dollop of whipped topping or whipping cream. if desired.

Reviewed July 16, 2012