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This chocolate cherry Bundt
cake is quite simply heavenly and oh so 'cake-mix-easy'!
Heavenly
Chocolate Cherry Cake
- 3/4 cup coarsely chopped
slivered almonds - divided use
1 (18.25-ounce) package yellow cake mix with pudding
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
2 teaspoons almond extract
1 (21-ounce) can cherry pie filling
1 cup semisweet or milk chocolate chips
-
- Powdered sugar for sprinkling
(optional)
- Heat oven to 350°F
(175°C). Grease and flour 10-inch Bundt pan. Sprinkle 1/4 cup almonds evenly
in bottom of pan; set aside.
- Combine dry cake mix,
cocoa and sugar in large bowl. Add eggs, oil, almond extract
and cherry pie filling; beat with electric mixer until well mixed
and cherries are chopped.
- Stir in remaining 1/2
cup almonds and chocolate chips; pour into prepared pan.
- Bake 55 to 60 minutes
or until wooden pick inserted in cake comes out clean. Cool in
pan 10 minutes; invert cake onto wire rack. Cool completely.
- Sprinkle with powdered
sugar, if desired.
Makes 10 to 12 servings.
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