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.
1 cup (2 sticks) Challenge Butter, room temperature
1 1/2 cups sugar
1 cup sour cream
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
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Heat oven to 325 degrees F. Generously butter (1 to 1 1/2 tablespoons)
a 12-cup Bundt pan (or similar size pan).
Cream butter and sugar. Beat in sour cream, eggs and almond extract.
Stir together flour, cocoa, baking soda and salt; add dry mix to creamed
mixture alternating with the milk. Mix until well blended.
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.
Bake for 60 minutes or until cake tests done.
Cool in pan for 10-15 minutes; turn out onto wire rack or serving plate
to complete cooling.
Sprinkle with confectioners' sugar before serving.