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Chocolate Berry Bundt Cakes

I can’t help myself. Some sort of berry has been on sale for weeks now and though I should be tired of them already, I’m not. Raspberries, blackberries, blueberries, strawberries, they scream of summertime and I want them at every meal and twice for dessert. This simple recipe for a chocolate poundcake is a fun way to serve up a plate full of fresh berries. The poundcakes are rich and delicious, laden with butter, and totally tender.  A beautiful  summertime dessert.

Chocolate Berry Bundt Cakes
1 1/2 sticks butter
1 1/2 cups sugar
3 eggs
1 tablespoon vanilla
1/2 cup cocoa powder
1 cup flour
1/2 cup sour cream
1 cup chocolate chunks
3 cups powdered sugar
1/4 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

In an electric mixer, beat the butter with the paddle attachment until whippy. Add the sugar, eggs, vanilla, cocoa powder, flour, and sour cream to the mixture and beat until smooth. Stir in chocolate chips, then spoon the batter into mini bundt pans which have been generously greased and floured. Bake in an oven preheated to 350 degrees for 23-25 minutes, or until the center of the cakes set. Allow to cool. While baking the cakes, stir together the powdered sugar, milk, vanilla and almond extracts to make the icing. Drizzle frosting over the top of each cake. Immediately decorate with heaps of berries. Serve and enjoy!

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