Large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, 1 tablespoon vanilla. Pour batter into prepared pans.Bake for 40 minutes. Wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, remove to racks to cool it.Drain cherries, reserving 1/2 cup juice. Combine juice, cherries, 1 cup sugar,cornstarch in a 2 quart saucepan. Cook over low heat until thickened. Stir in 1 teaspoon vanilla.Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with electric mixer at high speed until stiff peaks form. Split each cake layer horizontally in half. Tear one split layer into crumbs. Reserve 1 1/2 cups Frosting for decorating cake. Gently brush crumbs off top and side of each cake layer with pasty brush. Assemble, place one cake layer on cake plate. 1 cup frosting; top with 3/4 cup cherry topping. Top with the second cake layer. Repeat layers of frosting and cherry topping. Top with third cake layer. Pat reserved crumbs into frosting on side of cake. Spoon reserved frosting into bag fitted with decoration. Pipe the top and bottom edges of cake. Spoon cherry topping onto top of cake.
INGRIDIENTS:
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar
. Flour two 9 inch, round, cake pans. Cover the bottoms with waxed paper. Large bowl, combine ...){kind=link}
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