Blackberry Jam Cake II

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. (5 minutes)

Recipe View In a medium saucepan, combine white sugar, cocoa powder, milk, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture is smooth and slightly thickened. Remove from heat and let cool completely. (10 minutes cooking, 20 minutes cooling)

Recipe View In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy. (5 minutes)

Recipe View Beat in the eggs one at a time, then gradually stir in the cooled cocoa mixture until well combined. (3 minutes)

Recipe View In a small bowl, combine sour milk and baking soda; it will fizz. (1 minute)

Recipe View Gradually add the flour to the batter, alternating with the sour milk mixture, beginning and ending with the flour. Mix until just combined. (5 minutes)

Recipe View Gently fold in the blackberry preserves until evenly distributed throughout the batter. (2 minutes)

Recipe View Pour the batter into the prepared baking pan and spread evenly. (1 minute)

Recipe View Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. (45-50 minutes)

Recipe View Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)