Fluted Chocolate Maraschino Cherry Cake |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2/3 cup butter or 2/3 cup margarine, softened |
1 3/4 cups sugar |
2 eggs |
1 1/4 teaspoons almond extract |
1 teaspoon vanilla extract |
1 3/4 cups all-purpose flour |
3/4 cup hershey's special dark cocoa |
1 1/2 teaspoons baking soda |
1 1/2 cups sour cream |
powdered sugar |
1 cup whipping cream |
3 tablespoons powdered sugar |
1/2 teaspoon almond extract |
1/4 teaspoon vanilla extract |
1/2 cup maraschino cherry, chopped |
Directions:
1. Heat oven to 350°F
2. Grease and flour 12-cup fluted tube pan.
3. Beat butter and sugar in bowl until creamy.
4. Add eggs, almond and vanilla extracts; beat well.
5. Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well.
6. Pour into pan.
7. Bake 45 to 50 minutes or until wooden pick inserted comes out clean.
8. Cool 15 minutes; remove from pan to wire rack.
9. Cool completely.
10. For the Cherry Whipped Cream, beat whipping cream, powdered sugar, almond extract and vanilla extract until stiff. Stir in chopped maraschino cherries.
11. Sift cake with powdered sugar and serve with Cherry Whipped Cream.
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