Diva Tasting: Cherry Bomb Cake….

Queen’s Cherry Bomb Cake


1 Cup Cream

1 Tablespoon Vinegar

2 Cups All-Purpose Flour

2 Cups White Sugar

¾ Cup Unsweetened Cocoa Powder

1 Teaspoon Baking Powder

2 Teaspoons Baking Soda

½ Teaspoon Kosher Salt

3 Eggs

½ Cup Vegetable Oil

1 Cup Strong Brewed Coffee or Instant Espresso, Cold

1 Teaspoon Vanilla Extract

1 (21 Ounce) Can Cherry Pie Filling

½ Cup Cherry Liqueur

½ Cup Bailey’s Irish Cream


Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.

Step 2 Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.

Step 3 Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.

Step 4 To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.


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