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Chocolate Raspberry Pound Cake

Chocolate Raspberry Pound Cake

WebMD Recipe

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

  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
Nutritional Information

Makes: 16 servings
  • Calories195
  • Protein5 g
  • Carbohydrates36 g
    • Dietary fiber3 g
  • Fat4 g
    • Saturated fat1 g
  • Sodium311 mg
  • Calories from Fat18%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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