Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 2 cups | Flour |
| ¼ cup | Cocoa |
| 2 teaspoons | Soda |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 2 \N | Eggs |
| 1 cup | Buttermilk |
| 1 cup | Strong coffee |
| ½ cup | Cooking oil |
| 2 teaspoons | Vanilla |
| 2½ cup | Ricotta cheese |
| ½ cup | Sugar |
| 1 cup | Chocolate pieces |
| 1 cup | Cherries-drained and cut up |
| ⅔ cup | Butter |
| ½ cup | Cocoa |
| 1 pack | Powdered sugar |
| ½ cup | Milk; more if needed |
FILLING
FROSTING
From: Linda Place <placel@...>
Date: Tue, 2 Jul 1996 00:52:18 GMT Prepare Cake: Mix 2 cups sugar, flour, ¼ cup cocoa, soda and baking powder. Add eggs, buttermilk, coffee, cooking oil and vanilla. Put in three round pans. Bake 30 minutes at 350 degrees. Cool and split layers horizontally.
Prepare Filling: Mix together filling ingredients and spread on cooled, spit layers. Do not frost top with filling.
Prepare Frosting: Mix together frosting ingredients and frost top and sides of cake.
Katherine Webb, Montgomery, Alabama, The Montgomery Advertiser, April 03, 1996
MC-Recipe Digest V1 #136
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .