Indeed this is a fabulous homemade chocolate Bundt cake served with lightly sweetened, almond-scented whipped cream flecked with bits of bright red chopped maraschino cherries.

Fabulous Chocolate-Cherry Bundt Cake

Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda

1/2 teaspoon salt

2/3 cup butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 1/4 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups sour cream

Powdered sugar for sprinkling

Cherry Whipped Cream:

1 cup heavy or whipping cream

1/4 cup powdered sugar

3/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 cup chopped maraschino cherries

1. Heat oven to 350°F (175°C). Grease and flour 12-cup Bundt pan.
2. For Cake: In medium bowl, combine flour, cocoa, baking soda and salt; set aside.
3. In a large bowl, beat butter and sugar in bowl until creamy. Add eggs, almond and vanilla extracts and beat well.
4. Add flour mixture to butter mixture alternately with sour cream, beating well. Pour into prepared pan.
5. Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely.
6. Sprinkle with powdered sugar.
7. For Cherry Whipped Cream: Beat heavy or whipping cream, powdered sugar, almond extract and vanilla until stiff. Stir in maraschino cherries.
8. Serve cake with the Cherry Whipped Cream.

Makes 12 servings.