Black Forest Chocolate Bundt Cake

Name: Black Forest Chocolate Bundt Cake
Ingredients: 1 cup (250 mL) butter, softened; 1-1/4 cups (300 mL) packed brown sugar; 3 eggs; 1-1/2 cups (375 mL) all-purpose flour; 3/4 cup (175 mL) cocoa powder; 1-1/2 tsp (7 mL) baking powder; 3/4 tsp (4 mL) baking soda; 1/2 tsp (2 mL) salt; 1-1/4 cups (300 mL) sour cream; 1 cup (250 mL) chocolate chips; 1 cup (250 mL) dried cherries; 1 tbsp (15 mL) icing sugar

12 ingredients

1 steps

Ingredients

1 cup (250 mL) butter, softened
1-1/4 cups (300 mL) packed brown sugar
3 eggs
1-1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cocoa powder
1-1/2 tsp (7 mL) baking powder
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
1-1/4 cups (300 mL) sour cream
1 cup (250 mL) chocolate chips
1 cup (250 mL) dried cherries
1 tbsp (15 mL) icing sugar

Directions

1

{"0":"Grease and flour 10-cup (2.5 L) Bundt pan; set aside.","2":"In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time. Into separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt ; sift again. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Stir in chocolate chips and cherries. Scrape into prepared pan.","4":"Bake in centre of 325\u00b0F (160\u00b0C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. With knife, loosen rim of cake. Place rack on pan. Wearing oven mitts, grasp pan and rack; turn over. Lift off pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Dust with icing sugar."}