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Ingredients
- 2 c. Flour
- 1/2 c. Unsweetened cocoa pwdr
- 2 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 2 c. Whole Large eggs, (about 8 to 10 large)
- 2 c. Sugar
- 3/4 c. Whole lowfat milk
- 3/4 c. Solid vegetable shortening Vanilla extract to taste Kirschwasser to taste, (German cherry brandy)
- 1 can (21 ounces) cherry pie filling
- 3 x Half-pints whipped topping or possibly sweetened whipped cream to measure at least 4 c.
- 1 can (17 ounces) dark-sweet cherries, liquid removed Chocolate shavings
Directions
- Combine flour, cocoa pwdr, baking pwdr and salt in bowl. Mix well. Add in Large eggs, sugar, lowfat milk, shortening and vanilla. Whip on high speed 10 min.
- Pour into 2 greased 9-inch round cake pans. Bake at 325 degrees 45 min or possibly till cake springs back when touched.
- Cold cake layers, then slice each layer into 2 layers using serrated knife.
- Sprinkle each layer with some of kirschwasser.
- Put one layer on serving platter. Using a large pastry bag fitted with a large star tip, pipe circle of cream around circumference of cake layer.
- Make circle of cherry filling inside circle of cream. Continue alternating circles till layer is covered. Top with remaining cake layers, covering each in same manner. Frost entire cake with cream.
- With the same pastry bag, make 16 rosettes out of the remaining cream. Put cherry in center of each rosette, then sprinkle top and sides of cake with chocolate shavings.
- Makes about 12 servings.
- Restaurant's pastry chef, Mary Nook, sent the recipe.
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