Cake Ingredients

3 cups sugar

2-1/2 cups flour

3/4 cup Dutch-processed cocoa, sifted

2/3 cup cocoa, sifted

2-14 tsp. baking powder

2-1/4 tsp. baking soda

1-1/2 tsp. salt

3 eggs, PA Preferred, room temperature

1-1/2 cups milk, PA Preferred

3/4 cups vegetable oil

2-1/4 tsp. vanilla extract

1-1/2 cups boiling water

1/2 cup Cherry Divyne wine

Frosting Ingredients

1-1/2 cups butter, softened

2/3 cup Dutch-processed cocoa, sifted

1/3 cup cocoa, sifted

2 lbs. confectioner’s sugar

2/3 to 1 cup milk, PA Preferred

2 tsp. vanilla extract

2 T. Cherry Divyne Wine

Optional: Maraschino cherries, stems removed (for decorating the outside)

Filling Ingredients

1/2 cup butter, softened

2 to 3 cups confectioner’s sugar

1 to 2 T. milk, PA Preferred (if needed)

1 lb. dried cherries

1/4 cup Cherry Divyne wine

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour three 9-inch cake pans. Line each cake pan with a circle of parchment paper. Set pans aside.

2. In a medium bowl, combine the sugar, flour, both types of cocoa, baking powder, baking soda, and salt. Set bowl aside.

3. In a large bowl, beat together the eggs, milk, oil, and vanilla extract with an electric mixer.

4. Slowly add the dry ingredients to the wet ingredients while continuing to beat with the mixer. Add the boiling water and wine. Stir until combined. The batter will be very thin.

5. Pour the batter into the 3 prepared cake pans. Place in the oven. Bake for 30-35 minutes. Remove from the oven. Let cool for 10 minutes, then remove cake from the pans and allow to cool completely on wire racks. Remove and discard parchment.

6. Prepare filling by beating butter until light and fluffy. While continuing to beat, add 1/2 cup confectioner’s sugar at a time to reach a spreadable consistency of the frosting. Add in the dried cherries and wine, and combine well. Add a little more confectioner’s sugar if the filling is too thin.

7. Prepare frosting by beating butter until light and fluffy. Beat in both types of cocoa. While continuing to beat, add 1 cup confectioner’s sugar at a time to reach a spreadable consistency for the frosting. Add a small amount of milk to thin the frosting, if necessary.

8. Place one layer of cake onto a cake plate. Spread half the filling on this layer of cake. Place second cake layer on top. Spread remainder of filling on this layer of cake. Place third layer of cake on top.

9. Spread the frosting on the top and sides of the cake. Decorate with remaining frosting using a star tip and frosting bag. Optional; decorate the top of the cake with Maraschino cherries.

10. Cut, serve your cake, and enjoy!