Chocolate Raspberry Pound Cake

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1 cup (about one 12-oz. jar) seedless black raspberry preserves, divided*

2 cups all-purpose flour

1-1/2 cups granulated sugar

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking soda

1 teaspoon salt

2/3 cup butter or margarine, softened

1 container (16 oz.) dairy sour cream

2 eggs

1 teaspoon vanilla extract

Powdered sugar

RASPBERRY CREAM (recipe follows)

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