Name: Washington Pie
Ingredients: 1 c Unsalted butter; room temperature; 2 tb Unsalted butter; room temperature; 2 1/2 c All-purpose flour; 2 tb All-purpose flour; 1 c Dutch cocoa; 2 tb Dutch cocoa; 2 ts Baking soda; 1/8 ts Salt; 1 c Granulated sugar; 1 c Dark brown sugar; 3 lg Eggs; room temperature; 3/4 c Sour cream; 1 1/2 c Nonfat buttermilk; 1 Jar preserved cherries -; (12 oz); 1/4 c Kirsch; Pastry Cream; (see recipe); Shiny Chocolate Ganache; (see recipe)

Spiritual pride is very apt to suspect others, but a humble saint is most jealous of himself. He is as suspicious of nothing in the world as he is of his own heart. The spiritually proud person is apt to find fault with other saints...and to be quick to notice their deficiencies. But the eminently humble Christian has so much to do at home, and sees so much evil in his own heart, and is so concerned about it, that he is not apt to be very busy with other hearts... Pure Christian humility disposes a person to take notice of everything that is good in others, and to make the most of it, and to diminish their failings, but to give his eye chiefly on those things that are bad in himself.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch		8	servings

INGREDIENTS

1	c	Unsalted butter; room temperature
2	tb	Unsalted butter; room temperature
2 1/2	c	All-purpose flour
2	tb	All-purpose flour
1	c	Dutch cocoa
2	tb	Dutch cocoa
2	ts	Baking soda
1/8	ts	Salt
1	c	Granulated sugar
1	c	Dark brown sugar
3	lg	Eggs; room temperature
3/4	c	Sour cream
1 1/2	c	Nonfat buttermilk
1		Jar preserved cherries -; (12 oz)
1/4	c	Kirsch
		Pastry Cream; (see recipe)
		Shiny Chocolate Ganache; (see recipe)

INSTRUCTIONS

Heat oven to 350 degrees. Butter three 8-inch cake pans; line with
parchment; butter and flour parchment. In large bowl, sift together flour,
cocoa, baking soda, and salt. Set aside. In bowl of electric mixer with
paddle attachment, cream butter and granulated sugar on medium speed, until
fluffy, about 2 minutes. Add brown sugar; beat until fluffy, about 1
minute. Add eggs, one at a time, beating well after each addition. Mix in
sour cream. Reduce speed to low. Add reserved flour mixture and buttermilk,
alternating between the two, beginning and ending with flour. Divide batter
evenly among three cake pans. Bake, rotating pans halfway through cooking,
until firm to touch and a toothpick inserted in the center comes out clean,
25 to 30 minutes. Transfer pans to wire racks to cool completely. Remove
cakes from pans. Drain cherries, reserving 1/4 cup plus 2 tablespoons
juice. Combine juice and kirsch in small bowl. Trim tops of cakes flat.
Brush each top with one-third of kirsch mixture. Place a cake layer on
serving plate. Spread 1 1/2 cups Pastry Cream evenly over cake; arrange 15
drained cherries on top. Place a second cake layer, brushed-side up, on
top. Spread with remaining cream; arrange 15 more cherries. Top with third
cake layer. Cake may be made 3 to 4 hours ahead, wrapped loosely in plastic
wrap and refrigerated. To serve, warm Shiny Ganache in a double boiler
until ganache reaches room temperature. Pour onto middle of top cake layer,
and spread evenly with an offset spatula. Garnish with remaining cherries.
Serves 8 to 10.
Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net"
Per serving: 667 Calories (kcal); 33g Total Fat; (43% calories from fat);
9g Protein; 86g Carbohydrate; 151mg Cholesterol; 444mg Sodium Food
Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat;
3 1/2 Other Carbohydrates
Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT
Converted by MM_Buster v2.0n.

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