Black Forest Chocolate Bundt Cake Recipes

Steps:

• Preheat oven to 325°F.
• Grease and flour a 10 cup (2.5L) Bundt pan.
• In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time.
• In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Mix.
• Stir flour mixture into butter mixture alternately with sour cream - make 3 additions of flour and 2 sour cream.
• Stir in chocolate chips and cherries.
• Bake for approximately 1 hour.
• Let cool for 10 minutes; Loosen with knife. Turn cake over onto cooling rack and lift off pan.
• When cool, sprinkle with icing sugar.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
• Combine flour, cocoa, soda, baking powder, and salt.
• In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
• Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.

Steps:

• Grease and flour 10-cup (2.5 L) Bundt pan; set aside. In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time. Into separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt ; sift again. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Stir in chocolate chips and cherries. Scrape into prepared pan. Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. With knife, loosen rim of cake. Place rack on pan. Wearing oven mitts, grasp pan and rack; turn over. Lift off pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Dust with icing sugar.