Cherry Chocolate Cake
A recipe from the Sneaky Kitchen
1 C. /250 mL (2 sticks) butter, softened
1-1/2 C. /375 mL brown sugar
4 eggs
1 tbsp. /15 mL
Cherry Extract
2 C. /500 mL flour
3/4 C. /180 mL
Baking Cocoa
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 350F /175C. 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.