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Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1 1/4 cups packed brown sugar
3 eggs
1 1/2 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/4 cups sour cream
1 cup chocolate chips
1 cup dried cherries
1 tbsp confectioners sugar
Grease and flour 10-cup Bundt pan; set aside. I used 6 mini Bundts.
In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time. Into separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and sift again. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Stir in chocolate chips and cherries. Scrape into prepared pan.
Bake at 325 until cake tester inserted in center comes out clean, about 1 hour (about 30 minutes if you are making mini). Let cool in pan on rack for 10 minutes. With knife, loosen rim of cake. Place rack on pan. Wearing oven mitts grasp pan and rack; turn over. Lift off pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Dust with confectioners sugar.
Glaze with some melted cherry jam mix with a little sifted confectioners sugar to desired consistency.
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BLACK FOREST CHOCOLATE BUNDT CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1 1/4 cups packed brown sugar
3 eggs
1 1/2 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/4 cups sour cream
1 cup chocolate chips
1 cup dried cherries
1 tbsp confectioners sugar
Grease and flour 10-cup Bundt pan; set aside. I used 6 mini Bundts.
In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time. Into separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and sift again. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Stir in chocolate chips and cherries. Scrape into prepared pan.
Bake at 325 until cake tester inserted in center comes out clean, about 1 hour (about 30 minutes if you are making mini). Let cool in pan on rack for 10 minutes. With knife, loosen rim of cake. Place rack on pan. Wearing oven mitts grasp pan and rack; turn over. Lift off pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Dust with confectioners sugar.
Glaze with some melted cherry jam mix with a little sifted confectioners sugar to desired consistency.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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