Saturday, July 10, 2010

How to not lose weight...

So now that Adam is a temporary working man, we take our weekends together very seriously. Like today, we had to think REALLY hard about if there was anything we needed to leave the house for. No? " Ok, well I'm not getting out of my Jammie's" Yup, its one of those kinda days.

Last night I had a serious craving for cake. Any kinda cake. Chocolate, cheese, anything really. But of course, we had no cake available. I even came up with some kinda cherry pie filling cake in my head. Some might think of it as a black forest, which I had completely forgotten about until I was looking for recipes. So this morning, first thing. I made a cake. A chocolate cake with cherry pie filling between the layers. It's amazing y'all seriously. I even used some of the buttermilk we had. We never use all of the buttermilk. So here it is folks. I used Cool Whip Free, in an attempt to make myself feel better about eating it. It's the perfect icing in my opinion to keep the cake nice and light.

Chocolate Cherry Cake
Adapted from Ina Garten

Butter, for greasing the pans ( I didn't do this)
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 21 oz. cherry pie filling
1 container cool whip

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. Place half of cherry pie filling between the layers of cake. Ice cake with cool whip , or icing of your choice, put last of cherry pie filling on top of cake. And enjoy!

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