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Chocolate Bundt Cake With Cherry Whipped Cream

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Serves/Makes: 16
Ready in: 1-2 hrs

2/3 cup butter or margarine, softened

1 3/4 cup granulated sugar

2 large eggs

1 1/4 teaspoon almond extract

1 teaspoon vanilla extract

1 3/4 cup all-purpose flour

3/4 cup dutch processed cocoa

1 1/2 teaspoon baking soda

1 1/2 cup sour cream

confectioners\' sugar

***Cherry Whipped Cream***

1 cup whipping cream
3 tablespoons confectioners\' sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 cup chopped maraschino cherries

For Chocolate Bundt Cake: Heat oven to 350 degrees F. 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.

For Cherry Whipped Cream: Beat whipping cream, confectioners\' sugar, almond extract and vanilla extract until stiff. Stir in maraschino cherries.

Recipe Source: cdkitchen.com

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