Cakes and Frostings

Black Forest Bundt Cake

Name: Black Forest Bundt Cake
Cook time: 1 hour
Yield: 12

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.

Prep

Cook

1 hour

Servings

Level

Easy

Ingredients

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

Directions

1

Preheat oven to 325°F. Generously butter (1-1½ tablespoons) a 12-cup Bundt pan (or similar sized pan.)
2

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.
3

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.
4

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.