I adapted this one to suit the ingredients I had on hand - it turned out well enough that hubby told me it's a keeper.
Cherry Chocolate Coffeecake
Cake:
1 chocolate cake mix (devil's food, etc.)
1 box chocolate pudding mix (instant)
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
2 tsp vanilla extract
4 eggs
1/2 cup vegetable oil
1 1/4 cups quartered bing cherries (fresh or frozen, then thawed)
1 cup chocolate chips that have been mixed with 2 Tbsp flour or cocoa powder.
Topping:
1 cup Chocolate Frosting
Directions:
1. Preheat oven to 325º F.
2. In a large bowl beat together 1-2 minutes, the cream cheese, sugar, vanilla extract, and the eggs.
3. Beat in the vegetable oil, and then the cake mix, until all is incorporated.
4. Gently stir in the cherries and chips by hand.
5. Pour the cake batter into a greased and floured 10-inch bundt pan.
6. Bake cake in oven for 45-55 minutes, or until a wooden tooth pick inserted in center of cake comes out clean.
7. After removing cake from oven, let cake set in the bundt pan for 10 minutes.
8. Remove cake from pan, and let cool completely before drizzling with melted frosting.
9. Melt the chocolate frosting in a microwave-safe cup for about 15 seconds - drizzle melted frosting over the cooled cake.
Keep cake in the refrigerator until ready to serve. The cake looks pretty when served from a glass old-fashioned, footed cake stand (you know, the ones with a glass dome cover).
Yum!
12 servings 1¼ hours total time 30 min prep 45-55 min bake time
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