milk – 1 cup
vinegar 1 tbsp
all-purpose flour – 1 3/4 cups
white sugar – 2 cups
unsweetened cocoa powder – 1 cup
baking powder – 1 tsp
baking soda – 2 tsp
salt – 1/2 tsp
egg – 2
vegetable oil – 1/2 cup
strong brewed coffee(in cold condition) – 1 cup
vanilla extract – 1 tsp
can cherry pie filling – 1 (21 ounce)
cherry liqueur – 1/2 cup (optional)
Heavy cream – 1 cup
Strongly brew the coffee and make it cool.
To make sour milk, add the vinegar into the milk and microwave for 20 sec.
To prepare the fresh cream. add 2 tbsp sugar into heavy cream and beat it for 5 min
Preheat oven to 350 degrees F. Grease and flour two 8 inch cake pans.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt & Set aside.
In a large bowl, whisk together the eggs, oil, coffee and vanilla extract.
Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean(approx. for 30 minutes)
IF you want make as thin layers and allow cake layers to cool completely before filling.
To make the cherry filling: Combine the cherry pie filling and cherry liquor(optional). Refrigerate cherry mixture until chilled.
Fill the cake layers with cherry and fresh cream.
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