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Chocolate Cherry Cake

Chocolate Cherry Cake

  • PRINT

PREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 2 teaspoons almond extract , divided
  • 2 eggs
  • 2/3 cup butter or margarine , softened
  • 1-3/4 cups granulated sugar
  • 2 jars maraschino cherries (10-oz. each) , drained and rinsed, divided
  • 1-1/2 cups dairy sour cream
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons baking soda
  • 3/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • WHIPPED CREAM FILLING (recipe follows)

Directions

  • 1. Heat oven to 350°F. Grease and flour two 9-inch round layer pans.
  • 2. Beat butter and sugar in large bowl until creamy. Add eggs, almond extract and vanilla; beat until light and fluffy. Stir together flour, cocoa and baking soda; add to butter mixture, alternately with sour cream, beating well after each addition. Pour batter into prepared pans.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • 4. Prepare WHIPPED CREAM FILLING. To assemble, place one layer, rounded side down, on serving plate; spread with 1/2-inch layer of whipped cream. Reserve 12 cherries; place remaining cherries over top. Place second layer, rounded side up, on top of cherries; spread and garnish top with remaining whipped cream. Cover; refrigerate until serving time. Garnish with reserved cherries. Cover; refrigerate leftover cake. Makes 12 servings.
  • WHIPPED CREAM FILLING:
  • Beat 2 cups (1pt.) cold whipping cream, 1/3 cup powdered sugar and 1 teaspoon almond extract in large bowl until stiff. Use immediately.

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