Shelly's Recipe

BLACK FOREST BUNDT CAKE

Category: Cakes

1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
1 cup sour cream
2 eggs
2 tsp almond extract
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 cup milk
1 can (21 oz) cherry pie filling

Preheat oven to 325. Generously butter (1-1 1/2 tbsp) a 12-cup Bundt pan (or similar sized 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 60 minutes or until cake tests done.

Cool in pan 10-15 minutes; turn out onto wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar before serving.