Ingredients
1 cup whole milk3 large eggs1/2 cup canola oil3 teaspoons vanilla extract2 cups plus 2 tablespoons all-purpose flour2 cups sugar3/4 cup baking cocoa1-1/2 teaspoons baking powder3/4 teaspoon baking soda3/4 teaspoon saltFILLING:2 cans (14-1/2 ounces each) pitted tart cherries1 cup sugar1/4 cup cornstarch3 tablespoons cherry brandy or 2 teaspoons vanilla extractWHIPPED CREAM:3 cups heavy whipping cream1/3 cup confectioners’ sugar
Preparation
Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper.
In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture.
Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form.
Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.
