One of my secret baking tips to make any cake extra moist… evenly brush about 1/3 cup simple syrup on each layer before frosting, using a pastry brush. Simple syrup is easily made using equal parts sugar and water. Bring to a boil over medium heat, stir until the sugar is dissolved. Remove from heat and allow to cool. It will thicken as it cools.

INGREDIENTS
For Cake:
3/4 cup Butter, softened
1 cup Brown Sugar, packed
1 cup Granulated Sugar
3 Eggs
2 tsp Pure Vanilla Extract
2 cups All Purpose Flour
1 cup Cocoa Powder
1 1/2 tsp Baking Soda
1/4 tsp Salt
1 1/2 cups Whole Milk

For Frosting:
1 stick Butter, softened
1 cup Cocoa Powder
5 cups Confectioners Sugar
1/3 cup Heavy Cream
Cocoa Nibs, optional garnish

METHOD
Preheat to 350 degrees.
Generously butter 2 cake pans, and then coat pans in sugar, shaking off excess – set aside.
In the bowl of your electric mixer, add the butter, brown sugar, granulated sugar and vanilla.
Beat on medium until light and creamy.
Add eggs, one at a time, beating well after each addition.
Stop mixer and add in the flour, cocoa powder, baking soda and salt.
Beat just until blended.
On low, add in the milk and mix until the batter is smooth, scraping the bowl with the rubber spatula, as needed.
Pour batter equally into the 2 prepared cake pans.
Bake for 25 minutes, or until a toothpick inserted in the center of cake comes out clean.
Cool cake in pans for 10 minutes, before turning out onto wire racks to completely cool.

Meanwhile, prepare the frosting.
In a medium bowl cream together the butter, cocoa powder and confectioners sugar.
Add in the heavy cream, a little at a time, while continuing to beat on medium.
Continue to beat the frosting until the desired texture is achieved, as the heavy cream will whip up nice and creamy.

Once the cake is totally cool, spread about 1/2 a cup of frosting on the bottom layer.
Top with the second layer, bottom side up, and spread remaining frosting over sides and top of cake.

Sprinkle top of cake with cocoa nibs, as garnish, if desired.

Here we are at one of the busiest times of year and I’m in the Solo Foods Sweetest16 Contest. As a matter of fact, we’re in the Finale right now and I’m happy to have made it this far! In between wrapping packages, baking, shopping, etc. I’m doing what I can to get votes. It’s been a lot of fun to be in the contest, and now that I’ve made it this far, I’d like to win!! Of course.   

When I knew I would be in the contest I started baking and experimenting around with different desserts using the Solo Foods products. This recipe isn’t what I entered into the contest, but it was so delicious and super easy to make that I thought I’d share it today ~ and also ask you to please take a moment to vote for Saucy Girl’s Kitchen in the finale… if you haven’t already. (Contest ended 12/21/12 – and I won!!)

INGREDIENTS
Chocolate Cake – yes you can just use a box mix
1 – 12 oz. can of Solo Foods Cherry Pastry and Pie Filling
2 Tbsp Cherry Brandy Liqueur
1 cup of Heavy Whipping Cream
2 Tbsp Sugar
1 tsp Pure Vanilla Extract
Chocolate bar, to shave as garnish, if desired

METHOD
Prepare cake and bake it on a half sheet baking pan, so that your cake will be about an inch to an inch and a half tall.
Allow cake to cool.
Meanwhile, in a medium bowl mix the Solo Foods Cherry filling with the Cherry Brandy Liqueur.
Set aside.
In the bowl of your electric mixer add the heavy cream, sugar and vanilla.
Whip until light and fluffy.
Set aside.
Using a biscuit/cookie cutter, cut the cake into whatever shape you’d like for your cake.
Place one piece of cake on a serving dish.
Top with the cherry filling and whipped cream.
Place the other piece of cake on top of the cherry filling.
Top with a little more cherry filling.
Put a little whipped cream on top and garnish with chocolate shavings, if desired.
Serve immediately.
Enjoy!

Note: If you’d rather do the dessert ahead of time, you can layer it in dessert glasses. It looks fabulous in a martini glass. Start with a little whipped cream in the bottom of the glass, then cake, cherries, whipped cream, cake and cherries again. Cover with plastic wrap and store in the fridge. Don’t put the dollop of whipped cream on top until ready to serve. Top with a cherry and garnish with shaved chocolate, if desired.

Happy Holidays & thanks again for voting for Saucy Girl’s Kitchen!