CHERRIES AND CHOCOLATE CAKE
3/4 cup shortening
3 cup light brown sugar, packed
4 eggs
2 tsp. vanilla extract
3/4 cup cocoa
1 tbs. baking soda
1/2 tsp. salt
3 cups sifted cake flour
1 1/3 cup dairy sour cream
1 1/2 cups boiling water
1/2 cup chopped maraschino cherries
1/2 cup chopped nuts
Grease 3- 9 inch layer cake pans and set aside. Preheat oven to 350
degrees. In large mixing bowl beat shortening, brown sugar and eggs on
high speed for 5 minutes. Blend in vanilla, cocoa, baking soda and salt;
mix well.
Add flour alternately with sour cream, beating on low speed until
smooth. Pour in boiling water mixing until blended. Pour into prepared
pans. Bake 30 to 35 minutes or until done. Cool in pans 10 minutes.
Light Chocolate Icing:
2/3 cup soft butter
2 lb. confectioner's sugar
2 oz. unsweetened chocolate melted and cooled
2 egg yolks
1 tbs. vanilla
about 1/2 cup whipping cream
In a large mixing bowl, cream butter gradually; blend in 1 pound
confectioner's sugar. Stir in melted chocolate, egg yolks and vanilla.
Gradually beat in remaining 1 pound confectioner's sugar. Add enough
whipping cream to bring to spreading consistency.
To assemble: Spread tops of 2 cake layers with frosting. Sprinkle each
with half of chopped cherries and nuts; stack layers top with remaining
cake layer. Frost top and sides of cake with remaining frosting.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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