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(8)
90 minutes
Prep: 60 minutes
Cook: 30 minutes
6245 calories per serving view nutrition facts
1 servings
suggest servings
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| 2 | cups | flour, all-purpose | plus 2 tablespoons |
| 1 1/2 | teaspoon | baking powder | |
| 3/4 | teaspoons | baking soda | |
| 3/4 | teaspoons | salt | |
| 2 | cups | sugar | |
| 3/4 | cups | cocoa powder | |
| 1/2 | cup | vegetable shortening | |
| 3 | large | eggs | |
| 1 | cup | milk | |
| 1 | tablespoon | vanilla extract | |
| 3 | cups | heavy whipping cream | |
| 1/3 | cup | powdered sugar | sifted |
| 21 | ounces | cherry pie filling |
Combine first 6 ingredients in a mixing bowl. Stir until well mixed. Add shortening, milk and vanilla; beat mixture 3 minutes at Low speed of electric mixer, scraping sides of bowl occasionally.
Grease two 9 inch round cake pans; line bottoms with waxed paper. Pour batter into pans. Bake at 350 degrees for 30 to 35 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Split cake layers in half horizontally to make 4 layers. Make fine crumbs, using 1 cake layer; set crumbs aside. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Place 1 cake layer on cake platter; spread with 1 cup whipped cream, and top with 3/4 cup cherry pie filling. Repeat with 2nd layer, and then top with 3rd cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake. Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well.
NOTE: You can add several layers as required by baking more batter.
The whipped cream added something delicate to the overall richness and decadence of the cake, and I found the result to be altogether pleasing.
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my husband says this cake reminds him of his grandmother's baking. thanks for giving me the opportunity to bring back such special memories--and i hope the recipe will make many more in the future!
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what a treat! i'll have to put this one into the family archives.
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this cake is slammin'
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now my whole family thinks i'm a whiz in the kitchen! thanks, recipeland.com!
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wow, i love it!
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how delightful!
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this cake turned out to be absolutely gorgeous, a real crowd pleaser! i'd recommend it to anyone.
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| % Daily Value* | |
| Total Fat 296.0g | 455% |
| Saturated Fat 178.0g | 889% |
| Trans Fat 0.0g | |
| Cholesterol 1632mg | 544% |
| Sodium 2889mg | 120% |
| Total Carbohydrate 859.0g | 286% |
| Dietary Fiber 32.0g | 127% |
| Sugars 450.0g | |
| Protein 82.0g | 164% |
| Vitamin A | 258% | Vitamin C | 43% | |
| Calcium | 115% | Iron | 141% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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After dinner is over with, it’s time for a nice period of relaxation. It could be called a nap, but not everyone sleeps right away....
This is a pretty quick an deasy recipe to make and it taste really good.
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
