Dark Chocolate Layer Cake

• Produce

  • 1 Cherries with, stems

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Cocoa powder, dark
  • 1/4 cup Dark chocolate hot fudge topping
  • 2 cups Flour
  • 7 1/2 cups Powdered sugar
  • 1 1/2 tsp Salt
  • 1/2 cup Shortening
  • 2 cups Sugar
  • 4 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Pecan bits

• Drinks

  • 3/4 cup Coffee, strong

• Dairy

  • 1 1/4 cup Butter
  • 3/4 cup Buttermilk
  • 1/2 cup Heavy whipping cream
  • 3/4 cup Marshmallow cream

• Beer, Wine & Liquor

  • 1/2 tsp Rum extract

Found on insidebrucrewlife.com

Description

Directions

• Beat the butter and sugar until creamy. Add the eggs and vanilla and beat again.
• Stir together the flour, dark cocoa powder, baking soda, baking powder, and salt in a bowl. Alternately add the flour mixture, buttermilk, and coffee to the butter mixture until everything has been mixed in completely.
• Divide the cake batter into 2 - 8 inch cake pans that have been greased and dusted with cocoa powder. Bake at 350 degrees for 35-37 minutes or until a toothpick comes out mostly clean.
• Remove the cakes from the oven and let cool for 15 minutes in the pan. Flip out onto a wire rack to cool completely. Cut each cooled cake in half, horizontally.
• Beat the butter and shortening until creamy. Add the marshmallow cream, vanilla, rum extract, and salt and beat again.
• Slowly add the powdered sugar and whipping cream alternately until everything is mixed in. Beat on high for 1-2 minutes or until light and fluffy.
• Place on cake layer on a plate. Spread 1/4 of the frosting on top. Repeat with the cake layers and frosting.
• Heat the hot fudge in the microwave until it is warm enough to stir, but not hot enough to melt the frosting. Drizzle over the top of the frosted cake. Sprinkle with pecan chips. Top with the cherries.