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INGREDIENTS:
1 1/2 cups granulated white sugar
1 cup all-purpose flour
1/2 cup cake flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
4 large Eggland's Best eggs
1 cup plain Greek yogurt
2 teaspoons vanilla extract
1 teaspoon almond extract
DIRECTIONS:
1. Preheat the oven to 325 degrees F, generously mist three 8-inch diameter by 2-inch high
cake pans with non-stick spray, and line with circles cut from parchment paper.
2. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl,
and whisk to combine.
3. Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until
the mixture resembles damp sand (30 seconds to 1 minute).
4. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone
spatula after each addition.
5. When all of the eggs are fully incorporated, add the Greek yogurt, vanilla, and almond
extract, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and
strengthen the cake's structure.
6. Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or
until a toothpick inserted in the thickest part of the cake comes out clean or with one or
two moist crumbs. Cool completely, then fill and frost.
1. Place the cherries, jam, and 1/2 teaspoon of the almond extract in a medium bowl and
toss to coat. Set aside.
2. Place the cream cheese and powdered sugar in a large bowl and beat on medium-low
speed until smooth.
3. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the
bowl in a very slow and steady stream.
4. When all the cream has been added, turn the mixer up to medium-high and whip until the
frosting holds stiff peaks.
5. Fold in the vanilla extract and remaining 1/2 teaspoon of almond extract.
SOURCE: RecipeGirl.com
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