Black Forest Chocolate Bundt Cake
A trip to the local cookware shop reveals the newest in Bundt pans and their shapes. One with a nonstick finish is best.
Servings: 16
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 346 |
| pro | 5 g |
| total fat | 19 g |
| sat. fat | 11 g |
| carb | 44 g |
| fibre | 3 g |
| chol | 78 mg |
| sodium | 298 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 15% |
| vit A | 16% |
| folate | 11% |
-
1 cup (250 mL) butter, softened
1-1/4 cups (300 mL) packed brown sugar
3 eggs
1-1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cocoa powder
1-1/2 tsp (7 mL) baking powder
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
1-1/4 cups (300 mL) sour cream
1 cup (250 mL) chocolate chips
1 cup (250 mL) dried cherries
1 tbsp (15 mL) icing sugar
Preparation:
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 sa< 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.
Additional Information
Source
Canadian Living Magazine: December 2004
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For more ideas on cooking with Real Cream, click here |
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