Description
Tart cherries mixed in black and white cake, topped with buttercream.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup margarine
- 2 tablespoons margarine
- 1 ¼ cups white sugar
- 1 teaspoon vanilla extract
- 5 eggs, separated
- 2 teaspoons unsweetened cocoa powder
- 1 (16 ounce) can pitted tart cherries in water, drained
- 1 cup margarine
- 2 tablespoons margarine
- 1 ½ cups confectioners’ sugar
- 2 teaspoons rum flavoring
- 2 egg yolks
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with parchment paper.
- Sift together the flour and baking powder in a bowl; set aside. Beat 1 cup plus 2 tablespoons margarine with an electric mixer in a large bowl until fluffy. Beat in the white sugar
- vanilla extract
- and 5 egg yolks. Stir in the flour mixture until just combined.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Use a rubber spatula or wire whisk to gently fold 1/3 of the egg whites into the batter
- keeping as much volume as possible. Add the remaining egg whites
- folding just until incorporated.
- Pour half of the batter into a separate bowl. Sift the cocoa powder into one bowl of batter. Stir until just combined. Pour the white batter into the prepared baking dish
- then spread the chocolate batter over. Arrange the tart cherries on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- To make the buttercream
- beat 1 cup plus 2 tablespoons margarine
- confectioners’ sugar
- rum
- and 2 egg yolks until light and fluffy. Spread over cooled cake. Refrigerate cake until ready to serve.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 1 hr 50 mins
Servings: 16