2/3 cup butter or
margarine, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon each almond and vanilla extract
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 1/2 teaspoons baking soda
1 1/2 cups dairy sour cream
2 (10-ounces each) jars maraschino cherries, drained, rinsed
and divided use
Whipped Cream Filling (recipe follows)
Heat oven to 350°F.
Grease and flour two 9-inch round layer pans.
In large bowl, beat butter
and sugar until creamy. Add eggs, almond extract and vanilla;
beat until light and fluffy.
Stir together flour, cocoa
and baking soda; add to butter mixture, alternately with sour
cream, beating well after each addition. Pour batter into prepared
pans.
Bake 30 to 35 minutes
or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pans to wire racks. Cool completely.
Lightly press cherries
between layers of paper towels to remove excess moisture.
Prepare Whipped Cream
Filling.
To assemble, place one
layer, rounded side down, on serving plate; spread with 1/2-inch
layer of whipped cream. Reserve 12 cherries; place remaining
cherries over top. Place second layer, rounded side up, on top
of cherries; spread and garnish top with remaining whipped cream.
Cover; refrigerate until serving time.
Garnish with reserved
cherries. Cover; refrigerate leftover cake.
Makes 10 to 12 servings.
Whipped Cream Filling: In large bowl, beat 2 cups cold
whipping cream, 1/3 cup powdered sugar and 1 teaspoon almond
extract until stiff. Use immediately.
