DIRECTIONS:
Heat up the furnace to 350 degrees. Take butter three 9-inch cake slices. Sprinkle with flour and blow out the surplus.
Combine altogether flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a blender just by using a low speed until mixed properly.
Mix eggs, buttermilk, warm water, oil, vanilla, vinegar, and food dyeing. Beat on an average speed until it get frothy. This must take only a few minutes.
Split hammer amongst the three ready saucepans.
Bake up to 30-35 minutes until the cake comes across the toothpick test (twig a toothpick in and it comes out fresh).
Make cool wire stands for at least 15 minutes and then produce the cakes on top of the stands and let to cool fully before topping.
Make the topping. Take a big bowl; whip together butter and cream cheese until gets soft. Then take a hand blender or stand churn for good results. Mix vanilla extract. Whip until mixed. Whip in ground sugar; 1 cup at a time until topping is suave.
Combine and freeze the fully chilled cake and serve with a perfect topping of cherry. It’s a yummy taste.
