CHERRY CHOCOLATE CAKE RECIPE

CHERRY CHOCOLATE CAKE Photo
CHERRY CHOCOLATE CAKE

Ingredients
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 cocoa powder
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 & 1 tbsp/15 mL Espresso powder)
2 cups/500 mL halved Maraschino cherries, patted dry
2 cups/500 mL semi-sweet chocolate chips

Directions
Beat butter and brown sugar 3 minutes on high in large bowl of electric mixer until light and fluffy. Beat in egs, 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/180°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. Makes 12 to 16 servings.

Watkins French Toast Recipe


Ingredients

2 eggs, slightly beaten
1/2 cup/125 mL milk
1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla®
1/4 tsp/1.2 mL salt
6 slices day-old bread
1 tbsp/15 mL butter
Optional: Watkins Organic Ground Cinnamon

Directions

Combine first four ingredients in a shallow bowl; mix well.  Dip bread slices in the egg mixture. Fry in melted butter until golden brown on both sides.

Serve hot with maple syrup, powdered sugar, or fruit. Sprinkle Organic Ground Cinnamon on top!

Makes 3 servings.