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1 cup milk
1 tablespoon vinegar
1 3/4 cup all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup strong brewed coffee, cold
1 teaspoon vanilla extract
1 (21-ounce) can cherry pie filling
1/2 cup cherry liqueur
3 cups whipped cream or topping
METHOD:
Preheat your oven to 350° F
Grease and flour two, round 8-inch cake pans.
Make sour milk by combining milk and vinegar. Set aside.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
Pour batter into the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow cakes to cool before filling.
Combine the cherry pie filling and cherry liqueur. Spread over one cake layer. Top with whipped cream. Top with second cake layer. Repeat.
Frost with the remaining whipped cream and garnish with grated chocolate.
Serve and enjoy!