A moist and deliciously
dense dark chocolate cake baked in a fluted tube pan and served
with a luscious maraschino cherry-almond whipped cream.
Fluted
Chocolate-Maraschino Cake
- 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
Powdered sugar
Cherry Whipped Cream (recipe follows)
- Heat 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 cup.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
