Cherry Pound Cake

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line 9-inch square baking pan with parchment paper.
3. 3
   Grease paper; set aside.
4. 4
   Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended.
5. 5
   Add eggs, 1 at a time, mixing well after each addition.
6. 6
   Gradually add flour, beating on low speed after each addition until well blended.
7. 7
   Add dry gelatin mix and baking powder; mix well.
8. 8
   Stir in chopped cherries.
9. 9
   Pour into prepared pan.
10. 10
    Bake 1 hour or until toothpick inserted in center comes out clean and top is golden brown.
11. 11
    Cool 5 min.
12. 12
    Invert cake onto wire rack; remove pan.
13. 13
    Cool cake completely.
14. 14
    Mix powdered sugar and lemon juice; spread over top and sides of cake.
15. 15
    Dip whole cherries halfway into melted chocolate; let excess chocolate drip off.
16. 16
    Place on waxed paper-covered baking sheet.
17. 17
    Let stand at room temperature or refrigerate until chocolate is firm.
18. 18
    Arrange decoratively over cake.
19. 19
    Microwave any remaining melted chocolate just until of drizzling consistency.
20. 20
    Drizzle over top of cake.