Black Forest Cherry Cake π
π ππ»π΄πΏπ²π±πΆπ²π»ππ π
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup vegetable oil
– 1 cup buttermilk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup canned cherry pie filling
– 1/2 cup maraschino cherries, drained
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract (for frosting)
π ππ»πππΏππ°ππΆπΌπ»π π
1. Preheat oven to 350Β°F (177Β°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine the vegetable oil, buttermilk, eggs, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Divide the batter evenly between the prepared pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Once cooled, spread a layer of cherry pie filling on top of one cake layer. Place the second layer on top.
Aby kontynuowaΔ czytanie kliknij Dalej poniΕΌej ππ
