Chocolate Cherry Pound Cake

Name: Chocolate Cherry Pound Cake
Ingredients: 1/2 pounds Butter; 3 cups Sugar; 4 whole Eggs; 1 teaspoon Vanilla Extract; 4 Tablespoons Maraschino Cherry Juice, Divided; 3 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 cups Cocoa; 8 ounces, weight Sour Cream; 1-1/2 cup Maraschino Cherries (reserve Juice); 12 ounces, weight Miniature Semi-sweet Chocolate Chips, Divided

11 ingredients

5 steps

Ingredients

1/2 pounds Butter
3 cups Sugar
4 whole Eggs
1 teaspoon Vanilla Extract
4 Tablespoons Maraschino Cherry Juice, Divided
3 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 cups Cocoa
8 ounces, weight Sour Cream
1-1/2 cup Maraschino Cherries (reserve Juice)
12 ounces, weight Miniature Semi-sweet Chocolate Chips, Divided

Directions

1

Cream butter until light; add sugar, and cream until fluffy. Add eggs, beating after each addition, adding vanilla flavoring in with one of the eggs, and 2 tablespoons cherry juice in with another.
2

Sift together flour, soda and cocoa, and add the mixture in thirds to the eggs and sugar, beating after each addition. Fold sour cream into the mixture. Reserve 1/2 cup of chips, and fold the remaining chips into the mixture.
3

Preheat oven to 325 degrees. Spray a bundt pan with non-stick cooking spray. Spoon about 1/2 cup of batter into the bottom; sprinkle some maraschino cherries over; repeat layers until all the cherries and all the batter are used.
4

Bake for 1 hour, or until a wooden skewer comes out clean. Invert onto a wire rack to cool.
5

When cake is completely cool, melt reserved chips with 2 tablespoons reserved cherry juice in the microwave, and pour over the cake for a glaze.