INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan. In a small bowl, combine chocolate chips, cocoa, cinnamon and 1/3 cup sugar; set aside.
2. In a large bowl, with mixer at low speed, beat 1 1/3 cups sugar and butter until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.
3. Reduce speed to low; add flour, baking soda, baking powder, vanilla extract, salt, sour cream and eggs; beat until well mixed. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Stir in dried cherries
4. Spread one-third of batter into pan; sprinkle with half the chocolate mixture. Top with half the remaining batter; sprinkle with remaining chocolate mixture. Pour in the rest of the batter.
5. Bake coffee cake 65 to 70 minutes, or until a toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Invert cake onto rack to cool completely. Garnish with confectioners’ sugar, if you like.

COOKING INFO

Serves	16
Yield	16 servings
Prep Time	--
Cook Time	--
Total Time	--
Oven Temp	--
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)