Chocolate Raspberry Pound Cake

1 C. seedless black or red raspberry preserves, divided
2 C. all-purpose flour
1 ½ C. sugar
¾ C. Hershey’s cocoa
1 ½ tsp. baking soda
1 tsp. salt
2/3 C. butter, softened
2 C. (16 oz.) sour cream
2 eggs
1 tsp. vanilla extract
Powdered sugar
Raspberry crème (follows)

Heat oven to 350. Grease and flour 12-cup tube or bundt pan. In small microwave-safe bowl, place ¾ C. preserves. Microwave at HIGH (100%) 30 to 45 seconds or until melted; cool.
In large mixer bowl, stir together flour, sugar, cocoa, baking soda and salt. Add butter, sour cream, eggs ,vanilla and melted preserves; beat on medium speed of mixer 3-4 minutes or until well blended. Pour batter into prepared pan. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 min.; remove to wire rack. In small microwave-safe bowl, place remaining ¼ C. preserves. Microwave on HIGH 30 seconds or until melted; brush over warm cake. Cool completely. At serving time, sprinkle powdered sugar over top. Spoon Raspberry crème over slices.

Raspberry crème: Thaw 1 (10 oz.) pkg. frozen red raspberries in light syrup. Puree in food processor or blender. Strain to remove seeds; discard seeds. Blend 1 container (8 oz.) frozen non-dairy whipped topping, thawed, with raspberry puree. Stir in 2 T. Chambord (raspberry-flavored liqueur) if desired.