Black Forest Cherry Cake

the best we've ever had.

  • 2 Cups Sugar
  • 1 3/4 Cups Flour
  • 3/4 Cup Cocoa Powder
  • 1 + 1/2 tsp Baking Powder
  • 1 + 1/2 tsp Baking Soda
  • 1 Salt
  • 2 Eggs
  • 1 Cup Milk
  • 1/2 Cup Olive Oil
  • 2 tsp Vanilla
  • 1 Cup Boiling Water
  • 1 Can(s) Drained Cherries
  • 1/4 Cup Cherry Juice
  • 1 + 1/2 Cups Chilled Heavy Cream
  • 1/2 Cup Icing Sugar
  • 2 tsp Vanilla

Preheat oven to 350. Grease & flour 9″ baking pans x2.

Whisk together sugar, flour, cocoa powder, baking powder, baking soda & salt. Add eggs, milk, oil & vanilla; beat on medium speed for 2 mins. Stir in boiling water (batter will be thin). Divide between cake pans.

Bake 30 – 35 mins. Cool 10 mins. Remove from pans & cool completely.

Reserve 12 cherries for decorating. Combine remaining cherries & juice; set aside.

Combine heavy cream, icing sugar & vanilla & whip until soft. Refrigerate until ready to use.

Level tops. Using a slotted spoon remove cherries & place on cake layer. Top with about 1/2 – 3/4 cup whipped cream, spreading over cherries.

Place second layer on top & frost cake with remaining whipped cream.

Decorate as desired.