- 2 c white sugar
- 1 3/4 c all-purpose flour
- 3/4 c unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 c milk
- 1/2 c vegetable oil
- 2 tsp vanilla extract
- 1 c boiling water
- 1 c (2 sticks) butter, softened
- 1-2 pinches of salt
- 5-6 c powdered sugar
- 1/4 c CherryMan Maraschino Cherry syrup
- 1/2 tsp vanilla
- 1/2 of the cherries in a CherryMan Maraschino 10oz jar (aprox 13)
- Optional: Pink food coloring
Preheat oven to 350°
Line two nine inch round pans with parchment paper and grease the sides, alternatively line a cupcake tin with paper liners.
In a large bowl, stir together the sugar, flour, sifted cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed until everything is incorporated. Stir in the boiling water last.
If baking in two 9” rounds, bake 30 to 35 minutes. If baking in cupcake tin, bake for 15 to 17 minutes or until toothpick inserted comes out clean.
Cool in the pan for 10 minutes. Let cakes cool completely before applying the icing.
Butter Cream Directions
Chop cherries and leave to drain on paper towels.
Beat butter and salt until light and fluffy.
Gradually add most of the powdered sugar and mix until frosting starts to become thick.
Mix in the cherry syrup, vanilla, food coloring (optional) and the remaining powdered sugar. Continue mixing at least 2 minutes until frosting becomes smooth and creamy to your desired thickness.
Fold in chopped maraschino cherries.