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Judith's German Layer Cake

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Course Dessert
Cuisine German

Ingredients
  

  • Cake batter:
  • Generous ¾ cup sugar
  • 3 eggs
  • ¾ cup vegetable oil
  • ¾ cup milk
  • Scant 2 ¼ cups flour
  • 1 Tbsp baking powder
  • 1 Tbsp cocoa
  • 1 Tbsp milk
  • 1 cup sour cherries drained

Cream:

  • 1 package vanilla pudding not instant
  • 1 2/3 cup milk
  • 2 Tbsp sugar
  • 16 Tbsp 2 sticks butter, softened

Glaze:

  • 7 oz. dark chocolate
  • 2 Tbsp Nutella
  • 1 Tbsp vegetable oil

Instructions
 

For the cream:

  • Mix together the pudding, sugar, and ¼ cup of the milk. Bring the rest of the milk to a boil. Stir in the pudding mix and bring back to a boil. Pour the pudding into a bowl and cover with plastic wrap to prevent a skin from forming. Let the pudding cool at room temperature.
  • Cream the softened butter. Then stir the room temperature pudding mixture into the butter a spoonful at a time. Set the cream mixture aside.

For the cake:

  • Cream the sugar and eggs. Beat in the oil. Stir together the flour and baking powder. Add the flour mixture alternately with the milk to the batter.
  • Pour half of the batter into a greased jelly roll pan.
  • Mix the cocoa powder and the 1 tablespoon of milk into the second half of the cake batter. Pour the chocolate half of the batter very carefully over the white batter already in the pan.
  • Sprinkle the cherries over the chocolate batter.
  • Bake for 25-30 minutes in a 350 degree oven.
  • Let the cake cool completely. When it is cool, spread the cream mixture over the cake.

For the glaze:

  • Melt the dark chocolate in a hot water bath. Stir in the oil and Nutella to make a smooth glaze. Carefully spread the glaze over the top of the cake.
  • Store the cake in the refrigerator.