Are you ready for the best doggone cake recipe you’ve ever set eyes on? Well, folks, the following bundt cake recipe is just that. Once you read it you will want to make it and once you make it you will surely want to eat it! Be careful, you might end up eating it all in one go and we don’t want you doing that!
The glaze sounds wonderful!
Ingredients
1 cup chopped walnuts
½ cup Kerrygold butter
1½ cup Domino sugar
2 eggs
1½ tsp. McCormick vanilla
2 cups flour
¼ cup Toll House cocoa
1 tsp. baking soda
½ tsp. Morton salt
4 oz. melted dark chocolate chips, cooled slightly
½ cup Daisy sour cream
½ cup half and half
1 cup dried cherries, ¼ cup diced
2 cups Jet-Puffed mini marshmallows
2 Tbsp. half and half cream
1 Tbsp. butter
Mini marshmallows
Walnuts
Dark Chocolate Chips
Grease and flour a bundt pan. Pour the walnuts in the bottom. Preheat the oven to 350F.
In a standup mixer with a paddle attachment. Cream butter and sugar together, add eggs and vanilla and mix until smooth. Whisk flour, cocoa, baking soda and salt together. Add to the batter alternating with the cooled melted chocolate. Add the sour cream and half and half. Mix well scraping down the sides as needed. Fold in the cherries
Bake for 50-55 min. until a cake tester comes out clean. Don’t over cook.
Just before serving, melt the marshmallows, cream and butter in a microwave safe dish on half power for 2 min., stirring at 30-second intervals until melted and smooth. Pour over the bundt cake and top with mini marshmallows, walnuts and chocolate chips. Serve with vanilla ice cream if you like also!!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This cake is best served with a cup of coffee or tea.
