A Sweet Treat - Cherry Chocolate Chip Cake

Chocolate Chip Cherry Cake (I can't take credit for this photo)

First of all, I want to clarify that this is not my recipe.  This is the recipe that Laura Frantz graciously shared on her blog on June 2, 2011.  Upon further searching, I found that this recipe can also be found at the Cook's Country website.  The following photo is the one posted at Laura's website, not the actual cake that I made.  This photo is so much prettier than the one that I took. 

The following recipe is simple and easy to make.  The combination of chocolate chips and cherries is spectacular!   It's perfect to make any day of the year, but would be especially lovely for Valentine's Day,  birthdays, anniversaries, or any occasion that you want to celebrate with something a little extra special.

Ingredients:

1	(21-ounce) can cherry pie filling
2	cups  mini chocolate chips
1	recipe white cake batter * (I used a basic box mix)
1	tablespoon  vegetable shortening (I assume this is to grease the pan)
1	(10-ounce) jar maraschino cherries with stems , drained and wiped dry
	red food coloring
4	cups  easy vanilla buttercream *
1/2	cup  heavy cream , whipped

For the cake: Drain and rinse cherry pie filling under running water. Press cherries between several layers of paper towels until very dry. Chop cherries fine and reserve 1/2 cup (discard remaining cherries). Gently fold cherries and 1/2 cup chips into cake batter. Grease and flour three 8-inch cake pans and divide batter among pans. Bake on middle rack in 350-degree oven until toothpick inserted in middle comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto rack to cool completely.
For the cherries: Melt remaining 11/2 cups chips and shortening in bowl. Holding stems, partially dip maraschino cherries into chocolate and place on parchment-lined plate. Refrigerate until hardened, at least 10 minutes.
For the frosting: Beat 5 drops red food coloring into buttercream; add more coloring as desired.
To assemble: Spread 3/4 cup buttercream on bottom cake layer. Repeat with 3/4 cup more buttercream and second cake layer. Top with final cake layer and frost top and sides with remaining buttercream. Decorate with whipped cream and cherries.

Easy Vanilla Buttercream (from the Cook's Country website)

Makes 3 cups

The buttercream frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.

2	teaspoons  vanilla extract
2	tablespoons  heavy cream
1/8	tablespoons table salt
2 1/2	cups  Confectioners' sugar (10 ounces)
20	tablespoons (2 1/2 sticks)  unsalted butter , softened

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Thank you again, to Laura Frantz for sharing this wonderful recipe!  It's definitely one that I will make again!