Muir Woods Chocolate Cherry Cake
|Semi-sweet chocolate chips||6 Ounce (1 Cup)|
|Water||1⁄4 Cup (4 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Unsifted cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
In heavy saucepan, melt Chocolate Chips with water, stirring constantly; cool.
Cream butter, gradually adding sugar and vanilla.
Add eggs, one at a time, beating well after each addition.
Blend in chocolate.
Sift flour with baking powder, baking soda and salt.
Add dry ingredients alternately with buttermilk, beating until blended.
Spread batter into 3 waxed paper-lined 9-inch round cake pans.
Bake at 375°F for about 25 minutes.
Cool on rack for 10 minutes.
Remove cake and waxed paper; cool.
Fill with Muir Woods Cherry Cream Filling.
Frost top and sides with Chocolate Sour Cream Frosting.