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Cherries & Chocolate
Cake 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.