Ingredients: |
Ingredients: 2 c. all-purpose flour
2 c. white sugar
3/4 c. cocoa powder
1 1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1/2 c. shortening
1/2 c. sour cream, divided
1/2 c. milk or buttermilk
1/3 c. kirsch
2 eggs, plus 2 egg yolks
1 T. vanilla extract
2 (21 oz.) cans cherry pie filling
1 tsp. vanilla extract
4 c. whipping cream
1/3 c. confectioners' sugar
2 T. kirsch or 2 tsp. vanilla
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Directions: |
Directions:Oven: 350º ~ Yield: 1 layer cake
Grease and flour two (9-inch) round, cake pans; cover bottoms with wax paper. In a large bowl, combine first six ingredients. Add shortening and 1/4 c. sour cream; beat 30 seconds. Add remaining 1/4 c. sour cream, milk and kirsch. Beat for 1 1/2 minutes at medium speed. Add eggs and yolks, one at a time, beating 20 seconds after each. Pour batter into prepared pans. Bake for 30 to 35 minutes, or until tests done. Cool layers in pans on wire racks 10 minutes. Loosen edges; remove to racks to cool completely. Split cake layers in half horizontally to make 4 layers. Break one of the layers into pieces and pulse 5 to 6 times in a food processor to make fine crumbs. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Add 2 T. kirsch beating until stiff peaks form. Reserve 1 1/2 c. whipped cream for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pastry brush. To assemble, place one cake layer on cake plate. Spread with 1 c. whipped cream; top with 1 c. cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost sides and top of cake with whipped cream. Pat reserved crumbs generously onto frosting on sides of cake. Spoon reserved frosting into pastry bag fitted with star tip. Pipe around top edges of cake. Spoon 1 c. cherry topping onto top of cake center. Cover; chill overnight before serving. |
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