Chocolate/Cherry Cake

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This special-occasion beauty will serve 12. Keep in refrigerator


  • 1 tblsp. flour
  • ½ tblsp. cocoa
  • 2 c. sifted cake flour
  • ¾ tsp. salt
  • 2 tsp. baking powder
  • 1 (4 oz.) bottle maraschino cherries
  • ½ c. butter
  • c. sugar
  • 2 eggs
  • 4 squares unsweetened chocolate, melted
  • 1⅓ c. evaporated milk
  • 2 tsp. red food color
  • Devil’s Creme
  • Chocolate candy kisses


  • Combine 1 tblsp. flour and cocoa. Lightly grease two 9" round layer cake pans; dust with flour/cocoa mixture.
  • Sift together 2 c. cake flour, salt and baking powder. Set aside.
  • Drain cherries, reserving juice. Chop cherries, and set aside.
  • Cream butter; gradually add sugar and blend until light and fluffy. Add eggs, chocolate, evaporated milk, reserved cherry juice and food color. Beat until smooth. Blend in dry ingredients. Fold in cherries.
  • Bake in prepared pans in moderate oven (350°) 25 to 30 minutes. Remove from pans and cool on racks. Carefully split cake layers.
  • Put layers together and top with Devil’s Creme; reserve ½ c. Creme to decorate top. (We used a cake decorator—#30 tip—to pipe frosting on.) Decorate with chocolate candy kisses. Refrigerate to set Creme.