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.