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Ingredientes
- 1 can pitted tart pie cherries in water - (1 lb) liquid removed
- 1/4 c. kirsch
- 1/4 c. salad oil - (about)
- 2/3 c. unsweetened cocoa - (about)
- 1 1/3 c. all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 c. sugar
- 2 lrg egg whites
- 1 tsp vanilla Whipped Frosting (see recipe)
Direcciones
- In a bowl, combine cherries and kirsch. Let stand at least 30 min, stirring occasionally.
- Oil a metal 8-inch-wide round cake pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.
- In a bowl, mix 2/3 c. cocoa, flour, soda, and salt.
- In another bowl with a mixer, beat to blend sugar, 1/4 c. salad oil, egg whites, vanilla, and 1 c. water. Add in flour mix; stir to mix, then beat till batter is smooth. Scrape batter into prepared pan.
- Bake in a 350 degree oven till cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 min.
- Let cold in pan on a rack for 10 min. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and throw away waxed paper. Let cold about 1 hour.
- Invert a flat plate onto cake; holding rack and plate together, turn cake over onto plate. Use a long serrated knife to cut the cake horizontally into 3 equal layers.
- Meanwhile, follow directions for Whipped Frosting (above), using 2 large egg whites, 1 c. sugar, 1/4 c. water, 1/4 tsp. cream of tartar, and 1 tsp. vanilla.
- Drain cherries, pouring kirsch into a small pitcher.
- To assemble cake, place bottom layer on a flat plate, cut-side up. Spread cut side with about 1/4 the frosting; dot with 1/2 the cherries. Set center cake layer on frosting; spread with about 1/4 the frosting; dot with remaining cherries. Lay top of cake, cut-side down, onto cherries. With a small spatula, swirl remaining frosting over cake. Cut cake into wedges; drizzle each portion with reserved kirsch.
- This recipe yields 8 servings.
- Comments: If you like, mound up to 2 Tbsp. semisweet chocolate curls on top of the frosted cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 386 | |
| Calories from Fat 68 | 18% |
| Total Fat 7.68g | 10% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 257mg | 11% |
| Potassium 112mg | 3% |
| Total Carbs 71.19g | 19% |
| Dietary Fiber 2.3g | 8% |
| Sugars 31.4g | 21% |
| Protein 4.65g | 7% |
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