Thanks to our birthday luncheon hostess, Ellen, here is the recipe for that delicious chocolate cherry bundt cake that I teased you with in my last post.
Ellen cut the 3/4 cup of sugar by 1/2 (you do the math!). The chocolate chips and cherries certainly provide plenty of sweetness. She also cautioned about the baking time. Ellen felt she'd left the cake in the oven too long at one hour and suggests starting to check at fifty minutes. Personally, I thought the texture was excellent and The Baker agreed (I brought him a piece). The outside was slightly crunchy (I'm sure there's a better culinary term) and the inside was dense with cherries and chocolate chips and nuts--oh my!). I've put it on my list of "must make" cakes. I might even leave it in the oven the full hour but I'll check it too.
Rich Chocolate Cherry Cake
Preheat oven to 350
2 cups flour
3/4 cup sugar (can cut by 1/2)
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 cup vegetable oil
2 eggs, slightly beaten
2 tsp vanilla
Mix the above well.
1 (21 oz) can low sugar cherry pie filling or 1 cup fresh or frozen pitted cherries
1 (6 oz) package semi-sweet chocolate chips
1 cup chopped walnuts or pecans
Pour into a well-greased and floured bundt cake pan
Bake 50 minutes to 1 hour. Cool 10 minutes in pan. Remove from pan and cool completely.
Dust with confectioners' sugar if desired.
Don't forget to top with cherry ice cream and hot chocolate sauce!!