Mom bakes this DELICIOUS (and beautiful) cake around every Valentine's Day. She found it in a Better Homes and Gardens magazine back in 2009. She made one last night, and this morning it's already half-eaten.
Ingredients:
3/4 cup plus 1 tsp. all-purpose flour
1/3 cup plus 1 tsp. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
1 Recipe Cherry or Chocolate Frosting, recipe below
1 Recipe Chocolate-Dipped Cherries, recipe below (optional)
Directions:
1. Preheat the oven to 350 degrees F. Grease two 6×2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.
Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
Chocolate Frosting: In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
Chocolate-Dipped Cherries: Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
Love Quote of the Day:
Oh! This cherry cake looks divine, Kristin!
ReplyDeleteThank you for sharing the recipe~
Smiles ;)
Teresa in CA
Hi,Kristin
ReplyDeleteI know about drawing stick people...I've done a few myself..Hee! Hee! I have to really work hard to draw a person, and what I found out, was after I had worked in Creative Paper Clay with a cloth bodied doll, it all began to 'click' in my brain where to put the eyes, the nose, the eyebrows, the cheeks. That is why I have really loved the Cloth and Clay doll ning site. The first doll I made was so time consuming it took me three days (ten hours a day) to create it. It was tedious work but richly rewarding. I found I could draw faces after that experience from making the facial features from air dry clay. I would never have dreamed I could ever sculpt a face either...must be my second childhood dream. I love collages and I love paper dolls and the two go together very lovely too.
I am looking at your previous post of the: Haunted Seaside Cottage. I am considering going to the theater and watching Daniel Radcliffe a.k.a. Harry Potter in 'The Woman in Black'. I read a review of it and it says they are departing from the ending story line. Kind of a spooky English ghost tale.
TTYL
Teresa