Chocolate Cake with Sour Cherry Frosting

I made this using the same recipe as my chocolate cupcakes. I normally don’t make the same recipe twice but this chocolate cake is just too good! 

Frosting adapted from The Crafty Penguin, makes one 9x13 cake

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1 stick (1/2 cup) butter, softened
2 teaspoons vanilla
2 eggs

1/3 cup butter

1 cup sour cherries, plus additional for decorating

3 to 4 cups icing sugar

Preheat oven to 350 degrees. Butter and flour a 9x13 cake pan.

Measure out all of the ingredients but the eggs into a bowl or stand mixer. Mix on low speed just until incorporated and then beat on high speed for 2 minutes. Add the eggs and beat at high speed for another two minutes.

Pour the batter into the prepared cake pan. Bake for about 25 minutes or until a toothpick comes out clean. Let cool completely before frosting.

For the frosting, drain the cherries and add to a blender. Puree until smooth. With a stand mixer, cream the butter until smooth. Mix in 2 cups of the icing sugar and mix until combined. Add in the cherry puree and mix to combine. Continue mixing on high speed, gradually adding more icing sugar, until the desired consistency is reached.

Amy