Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 3/4 cup unsweetened cocoa powder

  3. 1 1/2 teaspoons baking soda

  4. 2/3 cup butter, softened

  5. 1 3/4 cups granulated sugar

  6. 2 large eggs

  7. 1 teaspoon almond

  8. 1 teaspoon vanilla extract

  9. 1 1/2 cups sour cream

  10. 2 (10-ounce) jars maraschino cherries, drained, rinsed and dried Whipped Cream Filling:

  11. 2 cups cold heavy or whipping cream

  12. 1/2 cup powdered sugar

  13. 1 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 °F (175°C). Grease and flour two 9-inch round layer pans; set aside. For Cake: In a medium bowl combine flour, cocoa and baking soda; set aside. In large bowl, beat butter and sugar until creamy. Add eggs, almond extract and vanilla; beat until light and fluffy. Add the flour mixture to the butter mixture alternately with the sour cream, beating well after each addition. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Gently roll cherries between layers of paper towels to remove excess moisture. For Whipped Cream Filling: In a large bowl, beat heavy cream, powdered sugar and almond extract until stiff. Refrigerate until ready to use. To Assemble: Place one layer, rounded side down, on serving plate; spread with 1/2-inch layer of whipped cream. Reserve 12 cherries; place remaining cherries over top to within 1-inch of edge. Place second layer, rounded side up, on top of cherries; spread with remaining whipped cream. Refrigerate, covered, until serving time. Just before serveing, garnish with reserved cherries. Refrigerate leftover cake.


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