Ingredients

The following ingredients have 96 Servings
  • 1 1/2 cups sugar
  • 3/4 cup salted butter
  • 1/2 tsp vanilla extract
  • 3/4 cup sour cream
  • 4 egg whites
  • 1 egg
  • 2 1/2 cups all purpose flour
  • 4 tsp baking powder
  • 1/4 cup milk
  • 1/2 cup maraschino cherry juice
  • 3/4 cup mini chocolate chips (plus more for decorating the outside of the cake)
  • 1 1/2 cups butter
  • 1 1/2 cups shortening
  • 12 cups powdered sugar
  • 5-6 tbsp cherry juice

Instruction

  • 1. Preheat oven to 350 degrees (F) and line three 8 inch cake pans with parchment rounds and grease the sides.
  • 2. Cream butter and sugar in a large bowl on medium speed until light in color and fluffy.
  • 3. Add vanilla extract and sour cream and beat until well combined.
  • 4. Add the egg whites and egg in two batches, stirring until well combined after each addition.
  • 5. In a separate bowl, combine flour and baking powder.
  • 6. Add about half of the flour mixture to the batter and mix until combined. Scrape down the sides of the bowl as needed.
  • 7. Add milk and cherry juice and mix until combined, scraping down the sides of the bowl.
  • 8. Add remaining flour mixture and mix until smooth and well combined.
  • 9. Fold in mini chocolate chips
  • 10. Divide batter evenly between cake pans and bake for 24-26 minutes, or until a toothpick inserted comes out with a few crumbs.
  • 11. Allow cakes to cool for about 5 minutes, then remove cakes to cooling rack to finish cooling.
  • 12. To make icing, combine butter and shortening in a large and beat on medium speed until smooth.
  • 13. Add 4 cups of powdered sugar and mix until smooth.
  • 14. Add 3 tbsp of cherry juice and mix until smooth.
  • 15. Add another 4 cups of powdered sugar and mix until smooth.
  • 16. Add another 2 tbsp of cherry juice and mix until smooth.
  • 17. Add remaining powdered sugar and mix until smooth.
  • 18. Add additional cherry juice if needed to get the right consistency of icing. Icing should be thick, but slightly sticky to the touch.
  • 19. To assemble the cake, first remove the cake domes from each cake layer.
  • 20. Place the first cake layer on a cake plate or cardboard cake round. Top with 1 1/2 cups icing, spread into an even layer.
  • 21. Repeat step 20 with the next layer of cake.
  • 22. Top with remaining layer of cake.
  • 23. Ice the outside of the cake with remaining icing.
  • 24. Before the icing has a chance to crust and firm, add additional mini chocolate chips around the bottom.
  • 25. Pipe icing around the top edge of the cake and top with cherries.