- 12
Ingredients
- 1 cup (2 sticks)Challenge Butter, room temperature
- 1 1/2 cups sugar
- 1 cup sour cream
- 2 eggs
- 2 teaspoons almond extract
- 3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup milk
- 1 can (21 ounces)cherry pie filling
- Powdered Sugar
Preparation
Step 1
Step 1. Preheat oven to 325°F. Generously butter (1-1½ Tablespoons) a 12-cup Bundt pan (or similar sized pan).
Step 2. Cream butter and sugar. Beat in sour cream, eggs and almond extract. Stir together flour, cocoa, baking soda and salt; add dry mix to creamed mixture alternating with the milk. Mix until well blended.
Step 3. Spread ½ of the batter into prepared Bundt pan, spreading batter slightly up the sides to form a trough. Spoon pie filling on top of the batter; avoid touching the sides and center of pan. Cover filling with remaining batter.
Step 4. Bake 60 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out onto wire rack or serving plate to complete cooling. Sprinkle with powdered sugar before serving.