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Title: Great American Chocolate Cherry Cake
Categories: Dessert Cake
Yield: 1 Cake (9")
| 2/3 | c | Butter (or marg.); softened |
| 1 3/4 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Almond extract |
| 1 | ts | Vanilla extract |
| 1 3/4 | c | Flour, all-purpose |
| 3/4 | c | Cocoa |
| 1 1/2 | ts | Baking soda |
| 1 1/2 | c | Sour cream |
| 20 | oz | Cherries, maraschino; drain, rinsed and divided |
| WHIPPED CREAM FILLING | ||
| 2 | c | Cream, whipping; cold |
| 1/3 | c | Sugar, powdered |
| 1 | ts | Almond extract |
Heat oven to 350 F. Grease and flour two 9" round layer pans. In large bowl, beat butter and sugar. Add eggs, almond extract and vanilla; beat well. Stir together flour, cocoa and baking soda; add to butter mixture, alternately with sour cream, beating until well blended. Pour 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 10 minutes; remove from pans to wire racks.
Cool completely. Dry cherries on paper towels. Prepare Whipped Cream Filling. To assemble, place one layer, rounded side down, on serving plate; spread with 1/2" high layer of whipped cream. Reserve 12 cherries; place remaining cherries over top, leaving 1" around edge free of cherries. Place second layer, rounded side up on top; spread top with remaining whipped cream. Cover; refrigerate until serving time. Garnish with reserved cherries. Cover; refrigerate leftover cake. Makes 10 to 12 servings.
WHIPPED CREAM FILLING: In large bowl, beat whipping cream, powdered sugar and almond extract until stiff. Use immediately.
SOURCE: Delta Democrat Times, Greenville, Ms. April 14, 1996. Typos by Nancy Coleman.
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