My mom invented this cake for me when I was a kid, and I had it every year on my birthday. One memorable year, my 15th birthday, my mom had baked an especially beautiful cake for me. When my friends came over for dinner, 3 year old Summer decided to carry the cake out to show everyone. Well, two layers of chocolate cake, a can of cherry pie filling, and a serious amount of frosting proved too much for my baby sister. The cake landed on the floor, irreparable.
I decided not to hold it against her though, and even offered to make her a Chocolate Cherry Cake this year. Served in the afternoon with green mint iced tea, it was a festive end to Summer’s Birthday Weekend!
2 recipes of chocolate cake baked in 8” round pans
1 can of cherry pie filling
1/2 cup non dairy butter
3 cups confectioners sugar
1/3 cup cocoa powder
1 teaspoon vanilla
3 to 4 tablespoons water
Turn cakes out of the pan onto a cooling rack. Allow to cool completely before assembling.
Drain the can of cherry pie filling into a small bowl, and set aside.
In the bowl of a mixer, whip the butter until it is smooth and creamy. Sift the sugar and cocoa into a medium bowl. Gradually add the dry ingredients to the butter, alternating it with tablespoons of water, mixing well. Add the vanilla, and mix thoroughly. Add more water if the frosting looks dry, or more sugar if it looks wet. Set frosting aside.
Place one cake on a plate. Spread a thin layer of frosting on top of the cake. Cover with the cherry pie filling. Set the second cake on top of the cherry pie filling. Cover the top and sides of the cake with the remaining frosting. Refrigerate for at least one hour to allow the frosting to set. Enjoy!
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