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Chocolate Bundt Cake with Cherry Whipped Cream

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 12
2/3 cup butter or margarine, softened
1 3/4 cups granulated sugar
2 large eggs
1 1/4 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup Dutch Processed Cocoa
1 1/2 teaspoons baking soda
1 1/2 cups sour cream
Confectioners' sugar
Cherry Whipped Cream (see recipe below)

Heat oven to 350°F (180°C). Grease and flour a 12-cup bundt or tube pan.

Beat butter and sugar in bowl until creamy. Add eggs, almond and vanilla extracts; beat well. Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well. Pour batter into prepared pan.

Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Sift with confectioners' sugar. Garnish with Cherry Whipped Cream.

Makes 12 servings.

Cherry Whipped Cream:
Beat 1 cup whipping cream, 3 tablespoons confectioners' sugar, 1/2 teaspoon almond extract and 1/4 teaspoon vanilla extract until stiff. Stir in 1/2 cup chopped maraschino cherries.

Date: January 9, 2003


Reviewer: shana
Amongst all the sweets at Christmas time, this was the first to go! Moist, rich, it is the perfect chocolate bunt cake! This will be one we save forever. THANK YOU.


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