Chocolate Cherry Bundt Cake

Ingredients:

• 2 cups plus 2 tbsp. flour
• 1 1/2 cups sugar
• 1 1/2 tsp. soda
• 3/4 tsp. baking powder
• 3/4 tsp. salt
• 1/2 cup butter or margarine
• 1 cup buttermilk
• 1/4 cup maraschino cherry juice or 1 tsp. cherry extract
• 2 eggs
• 2 squares unsweetened chocolate, melted
• 1/3 cup maraschino cherries, cut up
• 1/2 tsp. liquid red food coloring

Instructions:

1. Measure out flour in a measuring cup by spooning lightly into the cup, not sifting; pour into a large mixing bowl. Add sugar, soda, baking powder, and salt to the flour; stir well to blend. Add butter and buttermilk. Beat for 2 minutes at medium speed.
2. Add cherry juice or cherry extract, eggs, and chocolate. Beat for 2 minutes more. Stir in cherries and food coloring.
3. Bake in a greased and floured Bundt or mini Bundt pan at 375 degrees for 30-35 minutes or until the cake tests done. Cool in the pan for 10-15 minutes; invert on a wire rack or serving plate to complete cooling.

Recipe from The Original Bundt Recipe Collection book by Nordic Ware.