Black Forest Bundt Cake

Tuesday, November 5, 2013

  • 1 cup (2 sticks)Challenge 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
  • ⅛ teaspoon salt
  • 1 cup milk
  • 1 can (21 ounces)cherry pie filling
  • Powdered Sugar


  1. Preheat oven to 325°F. Generously butter, (1-1½ Tablespoons butter) a 12-cup Bundt pan (or similar sized pan).
  2. 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.
  3. 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.
  4. 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 powdered sugar before serving.

Note : Makes 12 servings.

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