| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| 2 | c | Plus 2 t flour |
| 3 | Eggs | |
| 1 1/2 | ts | Baking powder |
| 1 | c | Milk |
| 3/4 | ts | Baking soda |
| 1 | tb | Vanilla extract |
| 3/4 | ts | Salt |
| 3 | c | Whipping cream |
| 2 | c | Sugar |
| 1/3 | c | Sifted powdered sugar |
| 3/4 | c | Cocoa |
| 25 | oz | Cherry pie filling |
| 1/2 | c | Shortening |
INSTRUCTIONS
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 an electric mixer, scraping sides of bowl occasionally. Grease two 9 inch round cakepans; line bottoms with wax paper. Pour batter into pans. Bake at 350 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. You can add several layers as required by baking more batter. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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