Preheat over to 350. Grease and flour 2 9 inch, round, cake pans; cover
bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder,
baking soda, and salt. Add eggs, milk, oil, and 1 Tbl vanilla; beat
until blended. Pour batter into prepared pans
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Bake for 35 mins. Cool layers in pans on wire racks 10 mins. Loosed
edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice,
cherries, 1 cup sugar and cornstartch in a 2 quart saucepan. Cook over
low heat until thickened, stirring constantly. Stir in 1 tsp vanilla.
Cool before using.
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With long serrated knife, split each cake layer horizontally in half.
Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups
Frosting for decorating cake; set aside. Gently brush loose crumbs off
top and side of each cake layer with pasty brush or hands. To
assemble, place one cake layer on cake plate. Spread with 1 cup
frosting; top with 3/4 cup cherry topping. Top with second cake layer;
repeat layers of frosting and cherry. Top with third cake layer. Frost
sides cake. Pat reserved crubs onto frosting on side of cake. Spoon
reserved frosting into pastry bag fitted with star tip. Pipe around
top and bottom edges of cake. Spoon remaining cherry topping onto top
of cake.
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