Chocolate Birthday Cake
2 cups sugar
1¾ cups flour
¾ cups cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ tsp. salt
½ cup milk
½ cup Bertolli Extra Light Tasting Olive Oil
1 tablespoon vanilla extract
1 cup strong hot coffee
½ pint of heavy cream for whipping
Marinated pitted cherries – for between the cake layers or your choice of filling
Powdered sugar – for dusting
Preheat Oven 350 degrees:
In a mix-master; stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
Gently beat the eggs with the milk and vanilla and add to the dry ingredients while mixing on low speed. Add oil and continue to gently mix on low until incorporated.
While the mixer is mixing on low, slowly add the coffee.
Butter two 9 inch pans and dust with cocoa powder.
Pour batter in pans. Bake 30 -35 minutes or until toothpick test comes out clean.
Let cakes cool on cooling rack. Gently remove from pan.
Whip the cream and place between cakes along with the cherries. Dust powdered sugar over the top of cake.