Chocolate Cherry stack cake

Ingredients
3/4 cup plus 1 tsp. all-purpose flour
1/3 cup plus 1 tsp. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
1 Recipe Cherry or Chocolate Frosting, recipe below
1 Recipe Chocolate-Dipped Cherries, recipe below (optional)
Directions
1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.

2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.

3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.

4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.

5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.

6. Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.

or use

7. Chocolate Frosting: In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.

Berry Stack Cake (Super Easy and Melts in your mouth!)

You'll need:

Cake:
1 box cake mix (Betty Crocker)
3 Eggs
Vegetable oil(see box for quantity)

Filling:
8 oz Sour Cream
1 cup Cool Whip Extra Creamy
1 1/2 cups Powdered Sugar
2 pints of Blackberries

Bake the cake as directed on the box in 2 round cake pans.

Make room in the Refrigerator to store the cake.

After the cakes cool cut off the curved part of the cake(eat or throw it out). This will make the cake easier to stack . Then slice each cake in to 2 layers. Giving you a total of 4 layers between both cakes.

Place 1/2" layer of the filling on the top of the bottom cake layer, stacking a new layer on top and repeat don't put the filling on the sides of the cake. Place the rest of the filling on the top layer in a swirled pattern. Cover the center of the top layer with Blackberries or other berries.

To make filling Smash(mull)3 Blackberries(or other berries) in chilled mixing bowl, add Sour cream, Cool Whip, and Powdered sugar. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.



I used:
White cake mix for the Blackberry Stacked cake
Yellow cake for the Strawberry Stacked cake.

Next attempts:
I am going to make a 13"x9" one for Christmas. It will only be 2 layers.
Cut the 13" x 9" in half, giving me 2 cakes @ 6 1/2" x 9". Then slice each 6 1/2" x 9" into 2 layers. This will be the easiest way to assembly the cake back into a 13" x 9" cake without breaking it.

This cake will MELT in your mouth. My sister in law at 4 pieces at one sitting. I was in shock that she at that much.

Ultimate Icing

1c Whip Cream extra creamy
1c Sour Cream
1c Powdered sugar
add some mulled fruit to the mix. I used 2 Strawberries once and then 6 Black berries another time.

It is so light and fresh!!!!!!!

My Mom loves this icing!