Butter 2 -8" springform pans, place on bottom of each a round of wax paper, then butter paper.
2 1/2 cups flour
1/2 cup self-raising flour
1 tsp baking soda
4 tsp baking powder, level
1/2 cup cocoa
1/2 tsp salt
2/3 cup unsalted butter
2 cups brown sugar
2 cups sour milk.
Preheat oven at 400 F.
Whip unsalted butter, with Mixmaster at speed 8.
Add gradually 1 cup of brown sugar and 1 cup of sour milk.
Separately at speed 10 whip together eggs, 1 cup of brown sugar
and 1 cup of sour milk, for 6-8 minutes.
At speed 3 combine whipped butter and eggs.
At same speed fold in the flours which have been sifted together
a few times. They must be added gradually from a sifter.
Pour in pans and bake at 400 F for 25 minutes.
When baked, invert the pans on grates. After 5 minutes remove
pans, then remove paper.
When at room temperature, slice each cake horizontally in two and
sprinkle with 1/2 cup of kirsch liqueur or maraschino syrup.
2 cups pitted Bing cherries, sliced
1/2 cup butter
3 1/2 cups icing sugar, sifted
Pinch of salt
1 tsp strong coffee
Some cream
35%
Whip together ( except cream) at speed 8 of Mixmaster, adding
cream as needed to dilute to spreading consistency.
Assemble cake, then cover with:
1 cup cream 35%
3 tbsp sugar
whipped together to firm peaks.
Decorate with semisweet chocolate, chopped finely or ground.