Chocolate Pound Cake 1

1-1/4 cups butter or margarine, softened
2-1/2 cups sugar
6 eggs
1 tsp vanilla
4 oz unsweetened chocolate, melted, cooled
3 cups cake flour
1 tsp baking powder
1/2 tsp salt
1 cup milk
1-1/2 cups (12 oz) glace whole red cherries, chopped
1-1/2 cups (12 oz) glace whole green cherries, chopped
3 to 4 cups whipped cream
Glace whole red cherries
Glace whole green cherries

Beat butter and sugar in large bowl until fluffy. Beat in eggs, one at a time, beating well after each addition. Mix in vanilla and chocolate. Mix in combined flour, baking powder and salt alternately with milk, beginning and ending with dry ingredients. Gently fold in chopped glace cherries. Pour batter into greased and floured 10 inch springform pan or 12 cup tube pan, Bake in preheated 325F oven until toothpick inserted in center of cake comes out clean, 1 to 1-1/4 hours. Cool in pan on wire rack 10 minutes; remove side of pan

and cool completely.

Carefully loosen cake from bottom of pan; transfer to serving plate. Pipe whipped cream along top and bottom edges of cake. Decorate with glace cherries.

Makes 16 to 20 servings.

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Cajun Country -- New Iberia, Louisiana