Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 3/4 cups white sugar

  3. 3/4 cup unsweetened cocoa powder

  4. 1 teaspoons baking powder

  5. 1/4 teaspoon baking soda

  6. 3/4 teaspoon salt

  7. 2 eggs

  8. 3/4 cup milk

  9. 1/2 cup vegetable oil

  10. 1 tablespoon vanilla extract

  11. 2 (20 ounce) cans pitted sour cherries

  12. 1 teaspoon vanilla extract

  13. 2 cups heavy whipping cream

  14. 1/3 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  1. How to make it 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.

  2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.

  3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.

  4. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

  5. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with cherry . Top with second cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted decorator tip. Pipe around top edge of cake.


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