Daybreak 4/23/09: Chef Yancy's Chocolate Almond Bundt Cake


1 cup butter or margarine, softened
1 cup superfine sugar
4 medium eggs
1 1/4 cup self rising flour
1/2 cup unsweetened cocoa powder

For Topping:
5 ounces bittersweet or semisweet chocolate chips
3 tablespoon butter
Maraschino cherries for garnish


Preheat oven to 350 degrees.

Grease a 9-inch ring or bundt pan and line the bottom with greased parchment (baking) paper. Cream together the butter and sugar until very light and smooth. Slowly incorporate the eggs: then fold in the flour and the cocoa, mixing until thoroughly blended. Spoon into cake pan.

Bake for about 45-50 minutes, or until the cake comes away form the sides of the pan and feels firm on top. Test the center by piercing with a thin skewer- it should come out dry. Cool in the pan for a few minutes, then turn onto a wire rack to cool.

For the topping:

Slowly melt the chocolate in a small saucepan over the simmering water, (double boil technique) or in microwave oven. Stir in the butter.
To serve pour the topping over the top of cake, allowing it to flow down the sides, Decorate with cherries. Enjoy!
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