|Solid shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Cold water||2 Teaspoon|
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Cocoa||2⁄3 Cup (10.67 tbs)|
|Baking soda||1 1⁄4 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||2 Teaspoon|
|Cherry topping||1⁄2 Cup (8 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
Cream the shortening until fluffy and gradually beat in granulated sugar replacement, 2 T. (30 mL) cold water and eggs, one at a time.
Combine cake flour, cocoa, baking soda, baking powder and salt in sifter.
Combine 1 1/2 c. (340 mL) water and extracts in bowl or pitcher.
Sift flour mixture alternately with water into creamed mixture.
Beat until blended.
Pour evenly into four 9 in. (23 cm) round cake pans, well greased and floured.
Bake at 350°F (175°C) for 15 to 20 minutes, or until done.
Remove from pans; cool completely.
Spread bottom cake layer with one-third of cherry topping.
Add second cake layer and one-third of the topping; repeat.
Top with final cake layer.
Dust with sifted powdered sugar replacement.