Cherrylicious Chocolate Swirl

Variation of: Kathi’s German Gugelhupf

You will need:
1 package of Kathi’s German Gugelhupf Baking Mix
8 oz (220g) butter or margarine
4 eggs
3-4 tbsp water or milk
1 jar of sour cherries (drained weight approx. 12 oz (350g))

Baking Pan:
Bundform Pan (Gugelhupf Pan) Ø 8.5”

Baking Time:
approx. 60 minutes on middle rack (toothpick test)



Instructions:

1. Preheat oven to 360°F (180°C). Grease and lightly flour the baking pan.
2. Drain the sour cherries very well.
3. Prepare the batter as described on the backside of the package. Please do not forget to grease the sides and bottom of the baking pan with shortening or cooking spray.
4. After you have filled the light batter into the baking pan, please spread the drained cherries on it. Afterwards, pour the dark batter on top. To create the marble pattern, stir a fork in spirals through the layers of the dark and light batter. Finally, smoothen it out. Bake and cool as directed in steps 4 and 5.
5. For the topping: sprinkle the cake with the included confectioner’s sugar. Or, for chocoholics, cover it with chocolate frosting.