• Cooking Time: 30-35
  • Servings: 12
  • Preparation Time: 25


This was cake number six in my cake year challenge. I made it on Miss America night with a bunch of my girlfriends! So so so good, and really moist.


  • 2 cups all-purpose flour
  • 1-3/4 cups white sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups water
  • 1/2 cup shortening
  • 2-1/2 teaspoons vanilla extract
  • 2 eggs
  • 3 ounces unsweetened chocolate, melted
  • 1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved
  • 1 tablespoon cornstarch


  • Preheat oven to 350. Grease and flour 2 9" pans.
  • Combine flour, white sugar, baking powder, baking soda and salt. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes. Add eggs and melted chocolate and beat 2 minutes more. Pour batter into prepared pans.
  • Bake for 30-35 minutes.
  • Drain cherries reserving 2/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes. Remove from heat cover and cool without stirring.
  • Spread filling between layers. You could ice this cake, but it's pretty rich as it is. I piped whipped cream around the edge and topped with cherries.

Categories: Cake 

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