Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 3/4 cup unsweetened cocoa powder

  3. 1 1/2 teaspoons baking soda

  4. 1/2 teaspoon salt

  5. 2/3 cup butter, softened

  6. 1 3/4 cups granulated sugar

  7. 2 large eggs

  8. 1 1/4 teaspoons almond extract

  9. 1 teaspoon vanilla extract

  10. 1 1/2 cups sour cream Powdered sugar for sprinkling Cherry Whipped Cream:

  11. 1 cup heavy or whipping cream

  12. 1/4 cup powdered sugar

  13. 3/4 teaspoon almond extract

  14. 1/2 teaspoon vanilla extract

  15. 1/2 cup chopped maraschino cherries

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 °F (175°C). Grease and flour 12-cup Bundt pan. For Cake: In medium bowl, combine flour, cocoa, baking soda and salt; set aside. In a large bowl, beat butter and sugar in bowl until creamy. Add eggs, almond and vanilla extracts and beat well. Add flour mixture 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. Sprinkle with powdered sugar. For Cherry Whipped Cream: Beat heavy or whipping cream, powdered sugar, almond extract and vanilla until stiff. Stir in maraschino cherries. Serve cake with the Cherry Whipped Cream.


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