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Love chocolate cake

Last Updated: Thursday, April 2, 2009 - 16:06


2/3 cup butter
1-3/4 cups sugar
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1-3/4 all-purpose flour
¾ processed cocoa
1 tsp baking powder
1 cup dairy sour cream powdered sugar
Cherry whipped cream


Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Beat butter and sugar in bowl until creamy. Add eggs, almond and vanilla extracts; beat well. Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well. Pour into pan.

Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Sift with powdered sugar. Garnish with cherry whipped cream.

Cherry whipped cream:

Beat 1 cup whipping cream, 3 tablespoons powdered sugar, 1/2 teaspoon almond extract and 1/4 teaspoon vanilla extract until stiff. Stir in 1/2 cup chopped maraschino cherries.

First Published: Thursday, April 2, 2009 - 16:06

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