Cherry Chocolate Marble Cake

Cherries and chocolate complement each other perfectly in this cake. The marbled effect is easily achieved by layering the two contrasting batters. —Sandra Campbell, Chase Mills, NY

Prep: 20 min.

Bake: 11/4 hours + cooling Makes: 12 servings

1 cup butter, softened 2 cups sugar 3 large eggs, room temperature 6 Tbsp. maraschino cherry juice 6 Tbsp. water 1 tsp. almond extract 33/4 cups all-purpose flour 21/4 tsp. baking soda 3/4 tsp. salt 11/2 cups sour cream 3/4 cup chopped maraschino cherries, drained 3/4 cup chopped walnuts, toasted 3 oz. unsweetened chocolate, melted Confectioners’ sugar, optional

1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition.

Add cherry juice, water and extract; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream.

2. Divide batter in half. To 1 portion, add cherries and walnuts; mix well. To the second portion, add chocolate; mix well. Spoon half the cherry mixture into a greased and floured 10-in. fluted tube pan. Cover with half the chocolate mixture. Repeat layers.

3. Bake at 350° until a toothpick inserted near the center comes out clean, about 1¹₄ hours. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired.

1 SLICE 606 cal., 31g fat (16g sat. fat), 94mg chol., 544mg sod., 74g carb. (39g sugars, 3g fiber), 9g pro.