Chocolate Cherry Streusel Cake
- 1 c mini semi-sweet chocolate chips
- 1 tbsp unsweetened cocoa
- 2 tsp cinnamon
- 1 c sugar
- 3/4 c (1 1/2 sticks) unsalted butter, softened
- 3 c flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp vanilla
- 1/2 tsp salt
- 16 oz container light sour cream
- 3 large eggs
- 3/4 c dried cherries
- 1 pkg instant coffee
- 1/4-1/2 c coconut
Preheat oven to 325. Grease and flour a 10-inch bundt pan. In a small bowl combine chocolate chips, cocoa, cinnamon, coffee, coconut and 1/3 c sugar; set aside.
In a large bowl, with mixer at low speed, beat 2/3 c sugar and butter until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.
Reduce speed to low; add flour, baking soda, baking powder, vanilla, salt, sour cream and eggs; beat until well mixed. Increase speed to medium; beat 2 minutes, scraping bowl. Stir in dried cherries.
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.
Bake cake 65-70 minutes, or until toothpick comes out clean. Cool in pan on a wire rack 10 minutes then invert cake onto rack. Serves 10.