A grand cake indeed! This chocolate cherrylayer cake has a sweet almond-flavored whipped cream fillingwith maraschino cherries.
Recipe: Grand Chocolate CherryCake
Cake:1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda2/3 cup butter, softened 1 3/4 cups granulated sugar 2 large eggs 1 teaspoon almond1 teaspoon vanilla extract 1 1/2 cups sour cream 2 (10-ounce) jars maraschino cherries, drained, rinsed and dried Whipped Cream Filling:2 cups cold heavy or whipping cream1/2 cup powdered sugar1 teaspoon almond extract
Heat oven to 350°F (175°C). Greaseand 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 untilcreamy. Add eggs, almond extract and vanilla; beat until lightand fluffy.
Add the flour mixture to the butter mixturealternately with the sour cream, beating well after each addition.Pour batter into prepared pans.
Bake 30 to 35 minutes or until woodenpick inserted in center comes out clean. Cool 10 minutes; removefrom pans to wire racks. Cool completely.
Gently roll cherries between layers ofpaper towels to remove excess moisture.
For Whipped Cream Filling: In a largebowl, beat heavy cream, powdered sugar and almond extract untilstiff. Refrigerate until ready to use.
To Assemble: Place one layer, roundedside down, on serving plate; spread with 1/2-inch layer of whippedcream. Reserve 12 cherries; place remaining cherries over topto 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 reservedcherries. Refrigerate leftover cake.
Makes 12 servings.
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