Ingredients: 2/3 cup butter or margarine, softened 1-3/4 cups sugar 2 eggs 1-1/4 teaspoons almond extract 1 teaspoon vanilla extract 1-3/4 cups all-purpose flour 3/4 cup HERSHEY`S Dutch Processed Cocoa 1-1/2 teaspoons baking soda 1-1/2 cups dairy sour cream Powdered sugar Cherry whipped cream Directions:1. Heat oven to 350 F. Grease and flour 12-cup fluted tube pan. 2. Beat butter and sugar in bowl until creamy. Add eggs, almond and vanilla extracts; beat well. Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well. Pour into pan. 3. Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Sift with powdered sugar. Garnish with cherry whipped cream. 12 servings. Cherry whipped cream: Beat 1 cup whipping cream, 3 tablespoons powdered sugar, 1/2 teaspoon almond extract and 1/4 teaspoon vanilla extract until stiff. Stir in 1/2 cup chopped maraschino cherries. |