Fluted Chocolate-Maraschino Cake
A moist and rich dark chocolate cake garnished with maraschino cherry-almond flavored whipped cream.
2/3 cup butter or margarine, softened
1 3/4 cups granulated sugar
2 large eggs
1 1/4 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 1/2 teaspoons baking soda
1 1/2 cups dairy sour cream
Cherry Whipped Cream (recipe follows)
- Preheat oven to 350°F (175°C). Grease and flour 12-cup fluted tube pan.
- Beat butter and sugar in bowl until creamy. Add eggs, almond and vanilla extracts; beat well. Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well. Pour into pan.
- Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Sift with powdered sugar. Garnish with Cherry Whipped Cream.
Makes 12 servings.
Cherry Whipped Cream: Beat 1 cup whipping cream, 3 tablespoons powdered sugar, 1/2 teaspoon almond extract and 1/4 teaspoon vanilla extract until stiff. Stir in 1/2 cup chopped maraschino cherries. Makes about 1 1/2 cups.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.