|Amount||Measure||Ingredient -- Preparation Method|
|2 1/2||cups||all-purpose flour|
|3/4||cup||unsweetened cocoa powder|
|1 1/2||cups||low fat buttermilk|
|1/2||cup||unsalted butter -- melted|
|16||ounces||cherries in light syrup -- tart or sweet -- reserve liquid|
|1/4||cup||cherry brandy or kirsch|
|4||ounces||sweet chocolate squares|
|2||cups||low fat whipping cream|
|baking spray with flour|
|Heat oven to 350°F. Spray two 9 inch cake pans.
Beat flour, sugar, cocoa powder, baking soda, baking powder, salt, buttermilk, butter, eggs, and vanilla together on low for 30 seconds to combine.
Beat batter on high for 3 minutes scrapping down bowl.
Divide batter between pans and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes then turn out onto cooling rack to cool completely.
For filling mix sugar and cornstarch in a 1 quart saucepan. Add enough water to cherry juice to measure 3/4 cup. Stir into sugar mixture.
Cook stirring constantly until mixture thickens and boils. Boil 1 minute stirring constantly.
Stir in kirsch. Cut cherries in half. Stir into filling. Refrigerate until completely chilled.
Beat whipping cream with sugar until stiff peaks form.
Place one layer of cake flat side up on platter. Spread with 2/3's of the cherry filling. Spread 1 cup whipped cream on top of cherry layer.
Place second layer flat side up on top on first layer. Spread with remaining cherry filling. Frost top and sides of cake with remaining frosting.
Shred the chocolate bar and sprinkle on top and sides of cake. Decorate with maraschino cherries.
NOTES : If using sweet cherries decrease sugar to 2 tablespoons.
Makes 16 servings
|Per Serving: 426 Calories; 19g Fat (39.5% calories from fat); 6g Protein; 60g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.|