Cherry Chocolate Cake

1 cup/250 mL (2 sticks) butter, softened

1-1/2 cups/375 mL brown sugar

4 eggs

1 tbsp/15 mL Watkins Imitation Cherry Extract

2 cups/500 mL flour

3/4 cup/180 mL bakings cocoa

1-1/4 tsp/6 mL baking soda

1/2 tsp/2.5 mL salt

1 cup/250 mL strong black coffee, room temperature

(or 1 cup/250 mL water and 1 tablespoon/15 mL Espresso powder)

2 cups/500 mL halved Maraschino cherries, patted dry

2 cups/500 mL semi-sweet chocolate chips

Beat butter and brown sugar 3 minutes on high in large bowl of electric mixer, until light and fluffy.

Beat in eggs, one at a time, and extract until well combined. Stir together flour, cocoa powder, baking soda and salt.

On low, beat half of dry mixture into butter mixture until blended; slowly add coffee; beat until blended. Add remaining flour mixture until well blended. Stir in cherries and chips. 

Spread in greased and floured (or use no-stick spray with flour) 12-cup/2.8 L fluted tube pan. Bake in 350°F/175°C oven 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; invert on wire rack to cool completely before cutting.

Delicious as a snacking cake or top with your favorite glaze. 12 to 16 servings.

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