January 21, 2010
Posted by Temma
Enough is enough! As much as I love veggies, sometimes you have to have something sweet- hence the massive chocolate and cherry stuffed bundt cake currently sitting on my table. I'm not worried about it though, I doubt that it will be sitting there for long; cakes have a way of disappearing in my house.
I want to get back in the (maybe bad) habit of always having something fresh baked around the house, especially because friends tend to just drop in. What better way to go about that than to always have some of my Gram's cake baked up? After all, she was pretty much the queen of keeping sweets for visitors.
This cake is moist and not too sweet. It's perfect paired with a cup of tea or coffee, with just a sprinkle of powdered sugar on top. Yum!
2 Cups flour
1/2 Cup sugar
1 TSP baking soda
1 TSP cinnamon
1/8 TSP salt
1/2 Cup veg. oil
2 TSP vanilla extract
1 Cup chocolate chips
1 Cup chopped walnuts
1 (20 oz) can cherry pie filling
Preheat oven to 350.
Combine flour, sugar, baking soda and cinnamon in a large bowl. Set aside.
In another bowl, mix eggs, oil and vanilla extract. Beat well.
This looks so gross and I'm still making you look at it.
Add to flour mixture and mix well.
Fold in walnuts, chocolate and cherry filling. Don't be too worried about smushing the cherries, because it's going to happen no matter how hard you try not to.
Grease and flour a bundt tin. Make sure to really cover it.
Evenly distribute the batter in the bundt tin.
Bake for 1 hour.
Remove from oven and allow to rest in the tin for 5 minutes.
Turn the bundt on to a rack to finish cooling.
Dust with powdered sugar and make some coffee.
Try not to eat the entire cake in one sitting. It will be difficult.