Black Forest Bundt Cake

Ingredients

• 1 cup (2 sticks) Danish Creamery Butter, room temperature
• 1½ cups sugar
• 1 cup sour cream
• 2 eggs
• 2 teaspoons almond extract
• 3 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup milk
• 1 can (21 ounces) cherry pie filling

Directions

Preheat oven to 325°F. Generously butter (1-1½ Tablespoons) a 12-cup Bundt pan (or similar sized pan).

Cream butter and sugar. Beat in sour cream, eggs and almond extract. Stir together flour, cocoa, baking soda and salt; add dry mix to creamed mixture alternating with the milk. Mix until well blended. Spread ½ of the batter into prepared Bundt pan, spreading batter slightly up the sides to form a trough. Spoon pie filling on top of the batter; avoid touching the sides and center of pan. Cover filling with remaining batter. Bake 60 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out onto wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar before serving.

Yield: 12 - 16 servings

Source: Challenge package recipe developed by Challenge Home Economist