A trip to the local cookware shop reveals the newest in Bundt pans and their shapes. One with a nonstick finish is best.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2004
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 298 mg
- Protein 5 g
- Calories 346.0
- Total fat 19 g
- Cholesterol 78 mg
- Saturated fat 11 g
- Total carbohydrate 44 g
- Iron 15.0
- Folate 11.0
- Calcium 8.0
- Vitamin A 16.0