Zutaten für Moist Chocolate Cherry Cake
- Sugar
- Flour
- Oil
- 2 large eggs
- 1 (21 ounce) can cherry pie filling
- 1 cup chocolate chips
- Nuts
- Vanilla
- Cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
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Zubereitung von Moist Chocolate Cherry Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt.
- Add 1 cup buttermilk, 1 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
- Gently fold in 1 cup chocolate chips and 1 (21 ounce) can cherry pie filling.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with your favorite chocolate glaze.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
250g
Fat
40g
Carbs
37g
