Add eggs, flour, milk, baking soda, cocoa, red
food coloring and vanilla extract. Blend on low, scraping constantly.
Beat for 3 minutes on high speed.
Pour into two 9-inch round cake pans that have been greased and floured.
Bake at 350 degrees F for 30-35 minutes. Cool thoroughly.
Whip heavy cream with confectioners' sugar.
Slice each cake round horizontally to make four layers. Place one layer on flat
plate. Fill pastry bag with whipped cream and pipe a generous ring around edge of
cake layer. Fill exposed ring of cake with cherry pie filling. Place third layer
on top, and frost entire cake with whipped cream.
Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.
Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino
Garnish the center top of cake with the rest of the chocolate crumbs.
Posted by LladyRusty at Recipe Goldmine 1/14/2002 4:12 pm.