Recipe of the Week
Cherries and Chocolate Cake
3 cups sifted cake flour
3 cups light brown sugar, packed
1-1/3 cups sour cream
1-1/2 cups boiling water
3/4 cup butter
3/4 cup cocoa
1 tablespoon baking soda
2 tsp. vanilla extract
1/2 teaspoon salt
Icing and filling
2 pound confectioner’s sugar
2/3 cup soft butter
2 ounces unsweetened chocolate, melted and cooled
2 egg yolks
1 tablespoon vanilla
1/2 cup whipping cream
1/2 cup maraschino cherries, chopped
3/4 cup walnut meats, chopped
Grease three 9 inch round layer cake pans and set aside. Preheat oven to 350 degrees.
In large mixing bowl beat the butter, brown sugar, and eggs on high speed for 5 minutes.
Blend in the vanilla, cocoa, baking soda and salt and mix well. Beating on low speed, alternately add 1/3 of the flour, then 1/3 of the sour cream until all is added, then continue to beat until smooth. Add the boiling water and mix until blended.
Pour batter into the greased pans. Bake 30 to 35 minutes or until done. Cool in pans 10 minutes before removing to racks to finish cooling.
When cool, cream the butter for the icing in a large mixing bowl. Blend in one pound of the confectioner’s sugar. Stir in the melted chocolate, egg yolks and vanilla. Gradually beat in the remaining pound of confectioner’s sugar. Add just enough whipping cream to bring to spreading consistency.
To assemble, spread the tops of two of the cake layers with frosting. Sprinkle each frosted layer with 1/4 cup of the cherries and 1/4 cup of the nuts. Stack the two layers, then top with the remaining cake layer. Frost the top and sides of cake with remaining frosting. Sprinkle the remaining 1/4 cup of nuts over the top.
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