1-1/4 tsp. /6 mL baking soda
1/2 tsp. /2.5 mL salt
1 C. /250 mL strong black coffee, room temp. (or 1 C. /250 mL
water & 1 tbsp. /15 mL Espresso powder)
2 C. /500 mL halved Maraschino cherries, patted dry
2 C. /500 mL semi-sweet chocolate chips
Preheat oven to 350°F /175°C. Grease
& flour (or
no-stick spray & flour) a 12-C. /2.8 L fluted tube pan. Beat butter & brown sugar 3 min. on hi in lg.
bowl of electric mixer until light & fluffy. Beat in extract & eggs one
at a time until well combined. Stir together flour, cocoa, baking soda & salt. On low, beat
1/2 dry mixture into
butter mix until blended; slowly add coffee; beat until blended. Add
remaining flour mix until well blended. Stir in cherries & chips.
Spread in tube pan. Bake 45 min. or until
toothpick inserted in center comes out clean. Cool in pan 15 min.;
invert on wire rack to cool completely before cutting. Delicious as a
snacking cake or top with your favorite glaze.