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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Feb 1, 2017

Chocolate Cherry Cake

Hubby is a champ - this is the cake I asked him to make for my birthday.  It was WONDERFUL - and not too sweet.  However, make sure you have room to store any leftovers in your refrigerator.  If you will not have room - layer the cake and cherries only.  Put whipped cream on each individual piece as cut.

1 Cup Whole Milk
3 Large Room Temperature Eggs
1/2 Cup Canola Oil
3 Tsp Vanilla Extract
2 Cups Cake Flour
2 Cups Sugar
1 Cup Dutch Cocoa
1 1/2 Tsp Baking Powder
3/4 Tsp Baking Soda
3/4 Tsp Salt

29 Ounces Pitted Tart Cherries
1 Cup Sugar
1/4 Cup Cornstarch
3 Tbl Grenadine

3 Cups Heavy Whipping Cream
1/3 Cup Confectioner's Sugar

Heat oven to 350 degrees.  Grease and flour two 9 x 3 cake pans, set aside.

In a large bowl, beat milk, eggs, oil and vanilla until well blended.  Blend in sugar.  In a separate medium bowl, combine flour, cocoa, baking powder baking soda and salt.  Gradually beat into milk mixture.

Transfer to prepared pans.  Bake about 35 minutes - a toothpick inserted in center should come out clean.  Cool in pans for 10 minutes then remove to a rack.  Cool Completely.

Drain cherries, reserving 1/2 cup juice.  In a small saucepan, whisk sugar, son starch and reserved juice.  Add cherries.  Cook and stir until thick and bubbly (about 15 minutes).  Cool Completely.

In a large bowl, beat cream until it begins to thicken.  Add confectioner's sugar;  beat until stiff peaks form.

Use a long serrated knife to cut both cakes in half.  Place one cake layer on a serving plate.  Top with 1 1/2 cups whipped cream and 1/3 cherries - stop within 1 inch of edge.  Repeat twice.  Top with remaining cake layer.  Frost sides and top of cake with remaining whipped cream.  

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