1/3 cup cocoa powder
1/3 + 3/4 cup sugar
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup oil
1/2 teaspoon almond extract
1 cup sour cream
1/2 cup dried cherries, chopped
3 tablespoons mini chocolate chips
Heat oven to 350 degrees. Coat 3 mini loaf pans with cooking spray.
In bowl, whisk cocoa, 1/3 cup sugar and 1/3 cup water until smooth. Set aside.
In a bowl, whisk flour and next 3 ingredients. In a bowl, whisk together remaining sugar, eggs, oil and almond extract. Whisk in sour cream. Stir sour cream mixture into flour mixture until blended. Stir 1 1/2 cups batter into cocoa mixture, along with the cherries, until no white streaks remain.
Dollop alternating spoonfuls of batter into pans. Swirl batters together until marbled. Top each loaf with 1 tablespoon chips. Bake 35 minutes or until done.
Cool loaves in pans 10 minutes then remove from pans to cool completely. Slice and serve.
Makes 3 mini loaves or 1 standard size loaf.
Note—Batter may be baked as one standard size loaf, sprinkling the 3 tablespoons mini chocolate chips on the one loaf, increase baking time to 50 minutes or until done.
Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity