Chocolate,coffee and cherries now that is divine! This probably would have made the perfect cake but if you plan making cupcakes make sure they fully cool before unwrapping. This is one of my most favorite chocolate cake recipes but warning it is very moist. It is the cake recipe on the back of your Hershey powder container but we substitute the cup of boiling water for coffee.
You will need:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons
baking soda 1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup coffee
1 can of cherry pie mixture
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in coffee (batter will be thin).
We put 1/3 cup of the cake batter and then a spoon of cherry pie mixture. Add another scoop of batter (we did two).
Bake at 350 degrees for 20 to 25 minutes (this depend on how your oven bakes). Our oven bakes pretty quick and hot. We have to rotate the pan otherwise it does not cook evenly.
For the frosting you need (This was all eyeballed so I am guessing the measurements) adjust as needed:
1 1/2 cup of powder sugar
2 oz of cream cheese (soften)
2 TBS of cherry juice
3/4 cup of heavy whipping cream
Mix for a couple minutes
Frost cooled cakes and top with a cherry. Add grated chocolate shavings
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