Place 3/4 cup of spreadable fruit in a microwave-safe bowl. Cover and microwave on high 40-60 seconds or until melted; set aside.
2.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking soda, and salt. Combine sour cream and melted fruit spread. Add to creamed mixture alternately with dry ingredients. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place remaining spreadable fruit in a microwave-safe bowl. Cover and microwave on high 20 to 30 seconds or until melted. Brush over warm cake. Cool. Dust with confectioners' sugar if desired.
3.
For raspberry cream, puree raspberries in a blender or food processor; strain and discard seeds. Fold in the whipped topping. Serve with the cake. Garnish with fresh berries if desired.
Editor's Note:This recipe was tested in an 850-watt microwave.
