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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Family Circle Magazine. Ingredients:
1/3 cup cocoa powder |
1/3 cup sugar |
1/3 cup water |
3/4 cup sugar (not a misprint) |
2 1/4 cups flour, all purpose |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
1/3 cup oil |
1/2 teaspoon almond extract |
1 cup sour cream |
1/2 cup dried cherries, chopped |
3 tablespoons mini chocolate chips |
Directions:
1. Preheat oven to 350 degrees.
2. Coat three 5 3/4 by 2 1/8 inch loaf pans with nonstick cooking spray.
3. In a small bowl, whisk cocoa powder, 1/3 cup of sugar, and 1/3 cup water until smooth, set aside.
4. In a large bowl, whisk flour, baking powder, baking soda, and salt.
5. In a medium bowl, whisk together remaining 3/4 sugar, eggs, oil, and almond extract. Whisk in sour cream.
6. Stir sour cream mixture into flour mixture until blended. Stir 1-1/2 cups of the batter into the cocoa mixture, along with the chopped cherries, until no white remains.
7. Dollop alternating spoonfuls of batter into prepared pans. Swirl batters together with a butter knife until marbled in appearance.
8. Top each loaf with 1 tablespoon of chocolate chips.
9. Bake at 350 degrees for 35 minutes, until toothpick inserted in to center of loaf comes out clean.
10. Cool loaves in pan for 10 minutes, then remove directly to rack to cool completely.
11. NOTE: This can be baked as on 9 by 5 by 3 inch loaf; increase baking time to 45 to 50 minutes, until toothpick inserted in center comes out clean.
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