125g butter
2 eggs
1 cup sugar
1 cup SR flour
1/3 cup cocoa
1/2 cup milk
1/4 cup jam
1 can pitted black cherries, drained
300ml cream, whipped
chocolate icing
Cream butter and sugar until light and fluffy.
Add eggs, beat until well combined.
Add flour, cocoa and milk, beat on low speed with an electric mixer until ingredients are combined. Then beat on medium speed until mixture is smooth and changed in colour.
Pour mixture into greased cake pan. Bake in moderate oven about 40 minutes.
When cake is cooled, cut in half and spread one side with jam. Arrange cherries over the jam. Spread cream over the cherries and replace top half of the cake.
Ice with chocolate icing.
My cake-cooking buddies/beater lickers approved!
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