March Promotion - New Extracts !!!!

EXTRACTS ! EXTRACTS ! EXTRACTS ! NEW................


Cherry, Cinnamon, Root Beer, Pure Mint and Anise Extracts

Try some today.... www.watkinsonline.com/fried

March Promotion - March 1 st - March 31 st

http://www.watkinsonline.com/pdf/2ozExtracts_2_2011_US.pdf


Cherry Chocolate Cake

This decadent recipe is sure to please all of the chocolate lovers in your life. Our Cherry
Chocolate Cake recipe calls for Watkins NEW Cherry Extract as well as our time-tested
Baking Cocoa.

Cooking Directions

Beat butter and brown sugar 3 minutes on high in large
bowl of electric mixer, until light and fluffy. Beat in eggs,
one at a time, and extract until well combined. Stir
together flour, baking cocoa, baking soda and salt. On
low, beat half of dry mixture into butter mixture until
blended; slowly add coffee; beat until blended. Add
remaining flour mixture until well blended. Stir in cherries
and chips.

Spread in greased and floured (or use no-stick spray with
flour) 12-cup/2.8 L fluted tube pan. Bake in 350°F/175°C
oven 45 minutes or until toothpick inserted in center
comes out clean. Cool in pan 15 minutes; invert on wire
rack to cool completely before cutting. Delicious as a
snacking cake or top with your favorite glaze.
12 to 16 servings

Cherry Chocolate Cake
Ingredients

1 cup/250 mL (2 sticks) butter, softened
1-1/2 cups/375 mL brown sugar
4 eggs
1 tbsp/15 mL Watkins Cherry Extract
2 cups/500 mL flour
3/4 cup/180 mL Watkins Baking Cocoa
1-1/4 tsp/6 mL baking soda
1/2 tsp/2.5 mL salt
1 cup/250 mL strong black coffee, room temperature
(or 1 cup/250 mL water and 1 tablespoon/15 mL
Espresso powder)
2 cups/500 mL halved Maraschino cherries, patted
dry
2 cups/500 mL semi-sweet chocolate chips