Cherry Chocolate Cake

Cherry Chocolate Cake

Cherry Chocolate Cake

Yields1 Serving

 250 ml 1 cup (2 sticks) butter, softened
 375 ml 1-1/2 cups brown sugar
 4 Eggs
 15 ml 1 tbsp Watkins Imitation Cherry Extract
 500 ml 2 cups flour
 180 ml 3/4 cup cocoa powder
 6 ml 1-1/4 tsp baking soda
 10 ½ ml 1/2 tsp salt
 250 ml 1 cup strong black coffee, room temperature
 500 ml 2 cups halved Maraschino cherries, patted dry
 500 ml 2 cups semi-sweet chocolate chips

1

Beat butter and brown sugar 3 minutes on high in a large bowl of electric mixer until light and fluffy. Beat in eggs, one at a time, and extract until well combined. Stir together flour, cocoa powder, baking soda and salt. On low, beat half of dry mixture into butter mixture until blended; slowly add coffee; beat until blended. Add remaining flour mixture until well blended. Stir in cherries and chips. Spread in greased and floured (or use no-stick spray with flour) 12-cup/2.8 L fluted tube pan. Bake in 350°F/180°C oven 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes; invert on a wire rack to cool completely before cutting.

 

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Ingredients

 250 ml 1 cup (2 sticks) butter, softened
 375 ml 1-1/2 cups brown sugar
 4 Eggs
 15 ml 1 tbsp Watkins Imitation Cherry Extract
 500 ml 2 cups flour
 180 ml 3/4 cup cocoa powder
 6 ml 1-1/4 tsp baking soda
 10 ½ ml 1/2 tsp salt
 250 ml 1 cup strong black coffee, room temperature
 500 ml 2 cups halved Maraschino cherries, patted dry
 500 ml 2 cups semi-sweet chocolate chips

Directions

1

Beat butter and brown sugar 3 minutes on high in a large bowl of electric mixer until light and fluffy. Beat in eggs, one at a time, and extract until well combined. Stir together flour, cocoa powder, baking soda and salt. On low, beat half of dry mixture into butter mixture until blended; slowly add coffee; beat until blended. Add remaining flour mixture until well blended. Stir in cherries and chips. Spread in greased and floured (or use no-stick spray with flour) 12-cup/2.8 L fluted tube pan. Bake in 350°F/180°C oven 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes; invert on a wire rack to cool completely before cutting.

Cherry Chocolate Cake
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