Ingredients

• 2 cups white sugar , divided
• 1.67 cups all-purpose flour
• 1 cup cocoa powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 0.5 cups shortening
• 2 eggs
• 1 teaspoon vanilla extract
• 1.5 cups buttermilk
• 0.5 cups cherry liqueur , divided

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
2. 2 Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
6. 6 Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.

Nutrition per serving