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Fluted Chocolate Maraschino CakeHappy Valentine's Day

Happy Healthy Holidays!

Dutch processed cocoa lends the best chocolate flavor to this pretty cake, while a scrumptious cherry whipped cream tops it off.

Fluted Chocolate Maraschino Cake

Recipe Ingredients

1-3/4 cups sugar
2/3 cup butter or margarine, softened
2 eggs
1-1/4 teaspoon almond extract
1 teaspoon vanilla extract
1-3/4 cups all purpose flour
3/4 cup Dutch processed cocoa
>Cherry Whipped Cream (recipe follows)
1-1/2 cup dairy sour cream
Powdered sugar
1-1/2 teaspoons baking soda

Recipe Directions

Heat oven to 350 degrees. 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.

In small bowl, beat 1-cup (1/2-pint) cold whipping cream, 2-tablespoons creme de cacao (optional) and 1-tablespoon cocoa until stiff. Cover; refrigerate. Yields about two cups.

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.

Nutrition Information

Yield: 12 servings

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