Black Forest Bundt Cake
If you are a fan of chocolate-covered cherries, you’ll love this cake. It’s perfectly moist and divinely complex. You’ll experience the mellow tones of chocolate, the explosion of sweet cherries, and a trailing hint of almond.
- 1 cup (2 sticks) Challenge Butter, room temperature
- 1½ cups sugar
- 1 cup sour cream
- 2 eggs
- 2 teaspoons almond extract
- 3 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup milk
- 1 can (21 ounces) cherry pie filling
Preheat oven to 325°F. Generously butter (1-1½ Tablespoons) 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 ½ 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.
Note: This cake makes about 12-16 servings.