Cherry Fudge One-Bowl Cake

Cake Ingredients

2 cups cake flour

1 1/2 cups sugar

2/3 cups cocoa

1-1/2 teaspoons baking soda

1 teaspoon salt

1-1/2 cups buttermilk

1/2 cup shortening

2 eggs

1 teaspoon vanilla

1 teaspoon rum and

1 cup chopped, pitted cherries

Cake Directions

Beat all ingredients in large bowl at low speed, scraping bowl constantly, 30 seconds. beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s) Bake until wooden pick inserted in center comes out clean.

Rum Cherry Frosting

1-1/2 cups chilled whipping cream

1/3 cup powdered sugar

1 teaspoon rum

1 21-ounce can cherry pie filling

Reserved cherry sauce

Frosting Directions

Drain cherry pie filling, reserving sauce. Beat whipping cream, sugar and rum in chilled bowl until stiff. Spread 1/3 of the reserved cherry sauce over one cake layer; carefully spread with 1 cup whipped cream mixture. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Spoon cherry pie filling over top of cake. Spoon remaining cherry sauce over cherries, allowing to drizzle down side. Refrigerate at least 1 hour. Keep leftovers refrigerated. ÿ