Posted Wednesday, January 20, 2010
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Rocky River, OH
3 squares unsweetened chocolate
1/2 cup butter, softened
1/2 cup mashed potatoes
2 1/4 cups firmly packed brown sugar
3 large eggs
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup boiling clear potato water
25 ounce can cherry pie filling
3 cups whipping cream
1/3 cup powdered sugar
Preheat oven to 350 degrees. Grease and flour two 9” cake pans. In a large mixing bowl, cream together chocolate, butter, potatoes, and brown sugar. Add eggs one at a time, beating after each addition. Sift together flour, baking soda, and salt. Add chocolate mixture, alternating with buttermilk. Mix in potato water, only until it makes a batter. Pour into cake pans. Bake 25-30 minutes. Remove from oven, cool 10 minutes in pan then completely cool on wire racks. Slice each layer into two even layers. Take one layer and crumble and set aside. Place one layer on serving dish.
Prepare whipping cream by beating the cream until soft peaks form, slowly add powdered sugar. Top layer on servig dish with 1 cup whipping cream, 3/4 cup of cherry filling and add another layer. Repeat next layer ending with the cake layer. Frost cake with remainding whipped cream. Top cake with remaining cherries. Carefully pat the cake crumbs around the outside of the cake.
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.