Fluted Chocolate Maraschino Cake
Happy Healthy Holidays!
Dutch processed cocoa lends the best chocolate flavor to this pretty cake, while a scrumptious cherry whipped cream tops it off.
1-3/4 cups sugar
2/3 cup butter or margarine, softened
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
1-1/2 teaspoons baking soda
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.
Yield: 12 servings