Black Forest Bundt Cake

If you are a fan of chocolate-covered cherries, you’ll love this cake. It’s perfectly moist and divinely complex. You’ll experience the mellow tones of chocolate, the explosion of sweet cherries, and a trailing hint of almond.

Ingredients

• 1 cup (2 sticks) Challenge Butter, room temperature
• 1 1/2 cups sugar
• 1 cup sour cream
• 2 eggs
• 2 teaspoons almond extract
• 3 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 (21 ounce) can cherry pie filling

Instructions

1. Heat oven to 325 degrees F. Generously butter (1 to 1 1/2 tablespoons) a 12-cup Bundt pan (or similar size pan).
2. Cream butter and sugar. Beat in sour cream, eggs and almond extract.
3. Stir together flour, cocoa, baking soda and salt; add dry mix to creamed mixture alternating with the milk. Mix until well blended.
4. Spread 1/2 of the batter into prepared Bundt pan, spreading batter slightly up the sides to form a trough. Spoon pie filling on top of the batter; avoid touching the sides and center of pan. Cover filling with remaining batter.
5. Bake for 60 minutes or until cake tests done.
6. Cool in pan for 10-15 minutes; turn out onto wire rack or serving plate to complete cooling.
7. Sprinkle with confectioners' sugar before serving.

This cake makes about 12-16 servings.

Source: Challenge Home Economist

Recipe and photo credit: challengedairy.com.