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