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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)

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
2. 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.
3. 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.

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