Preparation:
Garnish
1 cup frozen light whipped topping, thawed
Unsweetened cocoa powder (optional)
Maraschino cherries (optional)
To make the filling, combine undrained cherries, 1/4 cup sugar and
cornstarch
in a medium saucepan. Cook over medium heat until thickened and bubbly,
about
5 minutes, stirring often. Continue to cook and stir for 2 minutes. Stir in
liqueur, if desired. Let cool. Cover and chill thoroughly without stirring.
Preheat oven to 350° F. Spray two 8-inch round baking pans with vegetable
oil
spray. Dust pans with 2 tablespoons flour; tap out excess. Set aside.
Place cocoa powder in a medium mixing bowl. Whisk in water until smooth.
Stir
in oil and vanilla.
In a large mixing bowl, combine 1 1/4 cups flour, 1 cup sugar, baking soda,
baking powder and salt. Add cocoa mixture and stir until well combined.
Beat egg whites in a medium mixing bowl with an electric mixer until foamy.
Add cream of tartar and beat until soft peaks form. Gradually add 3
tablespoons sugar, beating on high speed until stiff peaks form.
Fold egg white mixture into chocolate mixture. Divide batter evenly between
pans. Bake for 20 minutes to 25 minutes, or until a toothpick inserted near
the center comes out clean. Let pans cool on wire racks for 10 minutes.
Invert cakes onto racks and let cool completely.
To assemble, halve cakes horizontally. Place one layer on a serving plate.
Spread 1/3 of the filling (about 2/3 cup) on first layer. Place second cake
layer on top. Spread with 1/3 of the filling. Place third cake layer on top.
Spread with remaining filling. Top with last cake layer. Cover with plastic
wrap and store in the refrigerator until serving time.
At serving time, cut cake into 16 wedges. Dollop each serving with whipped
topping. Sprinkle lightly with cocoa powder and garnish with cherries, if
desired.
Cooks Tip: This cake cuts so easily you can get 18 slices - or even 24 - if
you're really watching your fat and calorie intake.
Johan |
