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Cherry Chocolate Cake


1 cup /250 mL (2 sticks) butter, softened
1-1/2 cups /375 mL brown sugar
4 eggs
1 tbsp /15 mL
Watkins Cherry Extract
2 cups /500 mL flour
3/4 cup /180 mL
Watkins Baking Cocoa

1-1/4 tsp /6 mL baking soda
1/2 tsp /2.5 mL salt
1 cup /250 mL strong black coffee, room temperature (or 1 cup /250 mL water and 1 tablespoon /15 mL Espresso powder)
2 cups /500 mL halved Maraschino cherries, patted dry
2 cups /500 mL semi-sweet chocolate chips

Preheat oven to 350░F /175░C.  Grease and flour (or use no-stick spray with flour) a 12-cup/2.8 L fluted tube pan.

Beat butter and brown sugar 3 minutes on high in 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 tube pan.  Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; invert on wire rack to cool completely before cutting. Delicious as a snacking cake or top with your favorite glaze.

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

























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