Chocolate Cherry Cake With Dutch Cocoa Frosting

1. 1

   Preheat oven to 350u00b0

2. 2

   Grease a 9x13 inch baking pan with butter then flour with cocoa powder.

3. 3

   Combine first 4 ingredients in a large bowl by hand only. Pour into pan. Bake 25 to 30 minutes or until a toothpick comes out clean. Set and let cool, but not entirely. The cake should still be slightly warm for icing

4. 4

   In a pan, melt the stick of butter. Add the Droste's cocoa and milk on low heat until it reaches a boil. Take off the heat and add the sifted confectioner's sugar - you may not need to use the whole box. Add the vanilla, and spread on the warm cake.

* Per serving · 4 servings · Values may vary.

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