Raspberry-Filled Chocolate Pound Cake

From Southern Lady comes a wonderful cake that combines two great flavors, raspberries and chocolate.

2 1/2 cups sugar

1 cup butter, at room temp

6 eggs, separated

2 1/2 cups all purpose flour

3/4 cup cocoa

1/4 teas  baking soda

pinch of salt

1 cup sour cream

1 teas vanilla

1 teas almond extract

1/2 seedless raspberry jam

In large mixing bowl, cream butter and sugar together. Add egg yolks, beat well.

Sift flour, cocoa, baking soda and salt together  into a separate bowl .

Add flour mixture and sour cream, alternately to butter mixture, beating well after each addition and scraping sides of bowl. Add flavorings, beat well.

Beat egg whites until stiff and add to batter. Fold in gently, using a rubber spatula.

Pour half of batter into a buttered and floured bundt pan.

Stir raspberry jam to soften. Evenly distribute jam over center of first layer of batter, keeping jam away from sides of pan.

Pour remaining batter into pan. Bake in preheated 325 oven for 1 hour & 20 min or until knife inserted into middle of cake comes out clean (you might get a little jam on the knife, but be sure that there is no cake batter on knife.)

Cool on a wire rack for at least 15-20 min and then invert onto serving platter. Drizzle a chocolate glaze or ganache over cooled cake.

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