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Add a photoServings: 12
Ingredients
- 2 c. + 2 T all-purpose flour
- 3/4 c. cocoa
- 3/4 teaspoon soda
- 1/2 c. shortening
- 1 c. lowfat milk
- 3 c. whipping cream
- 1 (21 ounce) can cherry pie filling
- 2 c. sugar
- 1 1/2 teaspoon baking pwdr
- 3/4 teaspoon salt
- 3 large eggs
- 1 T vanilla extract
- 1/4 c. + 2 T powdered sugar
Directions
- Put together dry ingredients in large mixing bowl; stir till well mixed. Add in shortening, large eggs, lowfat milk and vanilla; beat mix 3 min at low speed of electric mixer scraping bowl occasionally.Grease two 9 inch cake pans lined on bottom with waxed paper. Pour batter into pans. Bake at 350 degrees F. for 30-35 min or possibly till wooden pick inserted in center comes out clean. Cool cake in pans 10 min. Remove from pans and cool completely. Split cake layers in half horizontally to make 4 layers. Make fine crumbs using 1 cake layer; set crumbs aside.
- Beat whipping cream till foamy; gradually add in powdered sugar, beating till soft peaks form. Place 1 cake layer on cake platter; spread with 1 cup whipped cream and top with 3/4 cup cherry pie filling. Repeat with second layer and then top with third cake layer.
- Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake (there may be leftover cake crumbs). Spoon dollops of whipped cream around top of cake; spoon remaining pie filling on center of top. Refrigerate well.
- For topping instead of cake crumbs use shaved semi-sweet chocolate which comes in bars. Make a little more whipped cream and the use the 4th layer on cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 12 servings | |
| Calories 503 | |
| Calories from Fat 192 | 38% |
| Total Fat 21.81g | 27% |
| Saturated Fat 9.45g | 38% |
| Trans Fat 2.86g | |
| Cholesterol 94mg | 31% |
| Sodium 349mg | 15% |
| Potassium 143mg | 4% |
| Total Carbs 71.81g | 19% |
| Dietary Fiber 1.9g | 6% |
| Sugars 38.67g | 26% |
| Protein 6.2g | 10% |
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