Blue Sky Cookbook

2 (15 oz) cans dark sweet cherries in syrup

½ cup Kirschwasser (cherry brandy)

Drain the cherries and reserve the syrup in the refrigerator for later. Place the cherries in a small bowl and add the kirschwasser. Cover tightly and refrigerate for at least 6 hours or overnight.

Oven 350 F

1 ½  cups sugar

½ cup Crisco shortening

Mix on medium speed.

2 eggs

Add and mix on medium speed.

½ cup Hershey’s cocoa

½ cup warm water

In a separate small bowl or large cup, mix together and stir with a fork until the cocoa is dissolved. Add to the sugar mixture and mix on medium speed until well blended and fluffy. Scrape the sides and bottom of the mixing bowl a few times with a rubber spatula.

2 cups flour

1 tsp baking soda

Sift together and add to the batter. Mix on low speed until well blended.

1 tsp almond extract

1 cup cold water

Add liquid and mix on slow to avoid splashing. Mix batter on medium-high for two minutes.

1 Tbsp shortening

2 Tbsp flour

Prepare three round cake pans. . Use a paper towel to grease the bottom and sides of the cake pans. Sprinkle with flour and roll around to coat the pan. Turn over the pan and tap gently to remove the excess flour.

Pour the batter into the pans. Shake the pan horizontally to level the batter and climb the walls a bit.

Bake the cake in a preheated 325 F oven for about 20-25 minutes. To test for doneness, insert a toothpick in the center of the cake; the cake is done when it comes out clean.

Let the cake cool in the pan for 5 minutes, then slide a table knife around the edges to loosen. Place a plate upside down on top of the pan, invert and tap the bottom of the pan to remove the cake.

1 cup cherry syrup (from above)

2 Tbsp cornstarch

¼ tsp salt

Place the syrup, cornstarch and salt in a small saucepan. Stir to dissolve. Cook the sauce over medium heat, stirring constantly until thick and translucent. Turn off the heat.

Don’t forget to reserve 8 cherries for the top! –>

Assemble the cake while it is still warm. Use a serrated knife to slice horizontally across the bottom two layers to flatten the surface. Place the bottom layer upside down on the serving plate.

Set aside 8 of the marinated cherries to garnish the top of the cake later.

Spoon half of the cherries on the cake, along with half of the kirschwasser marinade. Pour half of the thick cherry sauce over the cherries. Place the second layer and press down slightly. Repeat with the cherries and sauce. Place the third layer on top, right side up. Cover the cake and refrigerate for 4 hours or overnight.

½ cup heavy cream

1 cup Nestle semi-sweet chocolate chips

½ tsp vanilla

½ cup powdered sugar

Place the cream in a glass bowl. Microwave 30 seconds or longer until it almost boils. Pour in the chocolate chips. Cover with plastic wrap and let stand at room temperature for 10 minutes. Beat with a fork until smooth. Add the vanilla and sugar. Beat with the fork again until smooth. Set aside at room temperature for about an hour, until it becomes very thick, but still pourable.

Remove the cake from the refrigerator and pour the fudge icing on top. It may run down the sides a bit which is fine. Return to the refrigerator for 30 minutes to allow the fudge to set up.

1 ½ cups heavy cream

¼ cup sugar

½ tsp vanilla

Whip the cream on high with the mixer to form stiff peaks. Spread the shipped cream like icing around the sides of the cake.

Place some cream in a decorating bag to create a decorative edge around the top and bottom. Squeeze 8 dollops of cream on top and place the 8 reserved cherries on top.

Refrigerate until you are ready to serve your masterpiece!