Black Forest Chocolate Bundt Cake
- Portion size: 16
This recipe makes 16 servings
|Per serving: about||-|
|total fat||19 g|
|sat. fat||11 g|
A trip to the local cookware shop reveals the newest in Bundt pans and their shapes. One with a nonstick finish is best.
- 1 cup 1cupbutter, softened
- 1-1/4 cups 1-1/4cupspacked brown sugar
- 3 3eggeggs
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 3/4 cup 3/4cupcocoa powder
- 1-1/2 tsp 1-1/2tspbaking powder
- 3/4 tsp 3/4tspbaking soda
- 1/2 tsp 1/2tspsalt
- 1-1/4 cups 1-1/4cupssour cream
- 1 cup 1cupchocolate chips
- 1 cup 1cupdried cherries
- 1 tbsp 1tbspicing sugar
Grease and flour 10-cup (2.5 L) Bundt pan; set aside.
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 ; 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 in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. 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 icing sugar.
Source : Canadian Living Magazine: December 2004