Chocolate Cherry Pound Cake

• 1/2 pounds Butter
• 3 cups Sugar
• 4 whole Eggs
• 1 teaspoon Vanilla Extract
• 4 Tablespoons Maraschino Cherry Juice, Divided
• 3 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 cups Cocoa
• 8 ounces, weight Sour Cream
• 1-1/2 cup Maraschino Cherries (reserve Juice)
• 12 ounces, weight Miniature Semi-sweet Chocolate Chips, Divided

1. Cream butter until light; add sugar, and cream until fluffy. Add eggs, beating after each addition, adding vanilla flavoring in with one of the eggs, and 2 tablespoons cherry juice in with another.
2. Sift together flour, soda and cocoa, and add the mixture in thirds to the eggs and sugar, beating after each addition. Fold sour cream into the mixture. Reserve 1/2 cup of chips, and fold the remaining chips into the mixture.
3. Preheat oven to 325 degrees. Spray a bundt pan with non-stick cooking spray. Spoon about 1/2 cup of batter into the bottom; sprinkle some maraschino cherries over; repeat layers until all the cherries and all the batter are used.
4. Bake for 1 hour, or until a wooden skewer comes out clean. Invert onto a wire rack to cool.
5. When cake is completely cool, melt reserved chips with 2 tablespoons reserved cherry juice in the microwave, and pour over the cake for a glaze.

butter, sugar, eggs, vanilla, maraschino cherry juice, allpurpose, baking soda, cocoa, cream, maraschino cherries, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-cherry-pound-cake/ (may not work)