Cherry Chocolate Chip Cake

By jjadin

Haven't made yet.

Ingredients

• White Cake
• 1 cup milk
• 6 large egg whites
• 2 1/2 tsp vanilla
• 3 cups flour
• 4 tsp baking powder
• 1 tsp salt
• 1 1/2 sticks unsalted butter, softened but still firm
• 1 3/4 cups sugar
• 1 (21-ounce) can cherry pie filling
• 2 cups mini chocolate chips
• 1 tablespoon vegetable shortening
• 1 (10-ounce) jar maraschino cherries with stems , drained and wiped dry
• Red food coloring
• 4 cups vanilla buttercream
• 1/2 cup heavy cream, whipped

Details

Servings 10

Preparation

Step 1

For the whipped cream frosting:In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. Keep refrigerated until ready to use.

Make favorite buttercream (I use my Wilton recipe) and add a few drops red food coloring to turn it light pink.

For the cherries: Melt remaining 1 1/2 cups chips and shortening in bowl. Holding stems, partially dip maraschino cherries into chocolate and place on parchment-lined plate. Refrigerate until hardened, at least 10 minutes.

Directions: Adjust oven rack to middle position and heat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray, cover the bottom of each pan with a circle of parchment (If you don’t have 3 cake pans, use two 9-inch rounds instead). Mix milk, egg whites, and vanilla together in 2-cup measuring cup. Sift together the flour, baking powder, and salt in a large bowl.

Beat the butter in a large bowl with an electric mixer on medium speed for 30 seconds. Continue beating, gradually adding the sugar. Beat until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl as necessary. Add 1/3 each of flour mixture and milk mixture and beat on low speed until just incorporated. Add the remaining flour and milk mixtures in two separate batches, beating between additions to fully incorporate. Scrape down sides of bowl and stir by hand to finish.

Drain and rinse cherry pie filling under running water. Press cherries between several layers of paper towels until very dry. Chop cherries fine. Gently fold cherries and 1/2 cup chips into cake batter. Divide batter among pans. Bake on middle rack in 350-degree oven until toothpick inserted in middle comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto rack to cool completely.

To assemble: Spread 1 cup buttercream on bottom cake layer. Repeat with 1 cup more buttercream and second cake layer. Top with final cake layer and frost top and sides with pink whipped cream frosting. If using two 9-inch layers, cut each layer in half and divide the buttercream evenly among the 4 layers. Decorate with whipped cream and cherries. Refrigerate until serving or serve immediately.