Recipe by DessertQueen
This is really good. It may look hard but it's not and it's well worth it.
Top Review by Donna Luckadoo
DessertQueen, I made this recipe for my Mom and my Fiance' for Valentines Day, I added the drained Cherries to the batter and made it in a Bundt Pan. I drizzled Cream cheese icing on it & topped it with Chocolate Chips and Marischino Cherries and It was delicious! Definetly a Keeper! Thanks!
- 1 2⁄3 cups all-purpose flour
- 1 1⁄2 cups white sugar
- 2⁄3 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups buttermilk
- 1⁄2 cup shortening
- 2 eggs
- 1 teaspoon vanilla
- 1⁄2 cup cherry flavored liqueur
- 1 cup powdered sugar
- 1 pinch salt
- 1 (1/2 liter) canpitted cherries, drained (I had to use cherry pie filling but that worked too)
- 1 cup whipped cream
- 1⁄2 teaspoon vanilla
- 1 tablespoon cherry flavored liqueur
- 1 semi-sweet chocolate baking square
Directions See How It's Made
- Preheat oven to 350°F.
- Grease the bottom of two 8-inch round pans.
- Sift or mix together flour, cocoa, baking soda, and 1 teaspoon salt; set aside.
- Cream shortening and sugar until light and fluffy.
- Add eggs and beat well, add vanilla.
- Add flour mixture, alternating with milk, beat until combined.
- Pour into 2 cake pans.
- Bake for 35-40 minutes or until toothpick inserted into the cake comes out clean.
- Cut each layer in half, horizontally making four layers total.
- Sprinkle layers with 1/2 cup Kirschwasser.
- In a separate bowl whip the cream to stiff peaks, then beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser.
- Add sugar powder and pinch of salt beat again.
- Spread first layer of cake with 1/3 of the filling top with 1/3 of the cherries repeat with remaining layers.
- Frost top and sides of cake.
- Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate (I find that it's easier when the chocolate is room temperature).
- Enjoy the cake!