I've got a yummy cake (oh how I do love cake) recipe to share today! I found it in a Better Homes and Gardens magazine from last year. The chocolate cake is great and the fluffy frosting is nice and creamy with a light cherry flavor. And you've got to love the color combo of pink and brown, right? Seems like I've seen that combo somewhere...
Chocolate-Cherry Stack Cake
3/4 cup plus 1 tsp all-purpose flour
1/3 cup plus 1 tsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/3 cup unsalted butter, softened
3/4 cup sugar
1 tsp vanilla
1/2 cup sour cream
1 Recipe Cherry Frosting*
1. Preheat oven to 350 degrees F. Grease 2 6x2 inch round cake pans or springform pans.** Mix 1 tsp each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total.** Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting , swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries.***
In large mixing bowl combine one 8-oz. sour cream, 1 cup whipping cream, 1 1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat on medium-high until fluffy.
**I didn't have 6-inch cake pans. I had 8-inch cake pans. Because of this, my layers were too thin to cut in half. So I just put the frosting in the middle of the 2 layers and on top of the cake.
Drain 16 maraschino cherries, with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 tsp shortening. Cook on 50% power (medium) 1 1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
~~~~~~~~~~~~~~~Does that sound delicious or what?! I took it to a church banquet (they are often my guinea pigs but don't seem to mind too much) and it was all eaten up, so it must be OK. :)
Now I need to tell you that this is my last Chocolate Friday for the Summer. I'll be posting on Monday and then taking a Summer blog break until September. That doesn't mean that you can't still post chocolate on Fridays - there just won't be a link-up here. If one of you chocolate regulars would like to host a linky for the Summer, let me know and I'll put a note on my blog.
Since this is the last Chocolate Friday here for a while, please oh please link up a chocolate post today!! You can do a new post or go back into your archives and find something to link up with the handy thumbnail linky below. Let's share LOTS of chocolate today!!
Have a chocorriffic day my friends!