A festive, yeast-raised Bundt cake lacedwith slivered almonds, chopped maraschino cherries and chocolatechips, brushed with a sweet cherry glaze and garnished with achocolate drizzle.
Recipe: Chocolate CherryKuchen
Cake:1 (16-ounce) package hot roll mix 1 cup granulated sugar 1 cup hot water (120° to 130°F) 1/2 cup butter, melted 2 large eggs 2 teaspoons almond extract 1 1/2 cups semisweet chocolate chips 1 (10-ounce) jar maraschino cherries, chopped – liquid reserved 1/2 cup slivered almondsCherry Glaze:1/2 cup granulated sugar1/4 cup reserved maraschino liquid1/4 teaspoon almond extractChocolate Drizzle:1/2 cup semisweet chocolate chips1 teaspoon vegetable shortening
Grease a 12-cup Bundt pan with vegetableshortening; set aside
For Cake: In large bowl, mix togetherhot roll mix including yeast packet and sugar until well combined.Stir in hot water, butter, eggs and almond extract, mixing well.Fold in chocolate chips, chopped cherries and almonds. Spoonmixture into prepared pan. Cover with plastic wrap. Let risein warm place for 1 hour or until doubled in size. (Cake willnot rise to top of pan.)
Heat oven to 350°F (175°C).
Bake cake in center of oven 35 to 45 minutesor until golden brown. Remove from oven to wire rack; cool 10minutes. Remove cake from pan; cool 10 minutes.
For Cherry Glaze: While cake is baking,mix together sugar and cherry liquid in a small saucepan. Cookover medium heat, stirring constantly, until mixture comes toa boil. Cook, uncovered, stirring constantly, for 1 to 2 minutes,or until sugar is dissolved. Remove from heat; cool slightlyand stir in almond extract. Brush warm cake with Cherry Glaze.Cool completely.
For Chocolate Drizzle: Melt 1/2 cup chipsand shortening in microwave at HIGH (100%) for 1 minute; stir.If necessary, microwave at HIGH an additional 15 seconds at atime, stirring after each heating, just until chips are meltedand mixture is smooth when stirred. Using fork, drizzle decorativelyover cake.
Makes 10 to 12 servings.
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