Cakes and Frostings

Cherry Chocolate Ribbon Cake

  • 2 cups Flour
  • 1 teaspoons Baking soda
  • 1 teaspoons Baking powder
  • 1/2 teaspoons Salt
  • 1/2 cups Butter or margarine, softened
  • 1 1/4 cups Sugar
  • 2 Eggs
  • 1/2 cups Marchino cherry juice
  • 1/2 cups Cultured Sour Cream
  • 1 teaspoons Almond extract
  • 1 teaspoons Vanilla
  • 2 squares Unsweetened Chocolate, melted
  • 1/2 cups Maraschino cherries, chopped

    • Stir dry ingredients, set aside. Cream butter and sugar. Add eggs, mix well. Add dry ingredients alternately with cherry juice and sour cream. Add extracts. Remove 1/2 of the batter. Add melted chocolate to half of the batter, and chopped cherries to the other half. Drop spoonfulls alternately into a greased bundt pan. Run a knife through the batter to givea ribbon effect. Bake 350 for 40 min, or until toothpick comes out clean. Cool 15 minutes, dump cake onto platter, drizzle with chocolate glaze.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!