Decadent Cherry Chocolate Swirl Cake

Instructions

1. 1

   Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan. In a large bowl, cream the softened butter and sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the cherry juice, water, and almond extract.

2. 2

   In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the creamed mixture alternately with the sour cream, mixing well after each addition. Divide the batter in half.

3. 3

   To one portion, fold in the chopped cherries and walnuts. To the other portion, fold in the melted chocolate. Spoon half the cherry-nut batter into the prepared pan. Top with half of the chocolate batter. Repeat the layers, ending with the chocolate batter.

4. 4

   Bake for 1 hour and 15 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with confectioners' sugar before serving, if desired.