Stella’s 24th of July Chocolate Cherry Nut Cake with Seven Minute “Icing”

Instructions

1. 1

   Reduce speed to low and add tart cherry juice, followed by sifted flour/cocoa mixture.

2. 2

   When mixture is well combined, divide between prepared cake pans, adding about 17 3/4 ounces (505g) to each.

3. 3

   In a medium saucepan, combine sugar, evaporated milk, butter, and chocolate morsels for the icing.

4. 4

   Bring to a boil over medium-high heat, stirring constantly.

5. 5

   Pour icing over hot cake.

6. 6

   Using an electric hand mixer, beat the egg white mixture on high speed until stiff and glossy, about seven minutes.

7. 7

   Remove the bowl from the saucepan of hot water, add the coconut extract, and continue beating for another two minutes.

8. 8

   Scoop three scoops from a #16 ice cream scoop on each layer, and very gradually spread it from the center-outward on a cake turntable.