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1
To sour lowfat milk: use 1 Tbsp.
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2
vinegar plus lowfat milk to equal 1 c..
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3
Beat egg whites in small mixer bowl till foamy; gradually beat in 1/2 c. sugar till stiff peaks form.
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4
Set aside.
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5
Combine flour, 1 c. sugar, cocoa, baking soda and salt in large mixer bowl.
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6
Add in oil, buttermilk or possibly sour lowfat milk and egg yolks; beat till smooth.
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7
Gently fold egg whites into batter.
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8
Grease and flour 2 heart-shaped cake pans or possibly 9-inch layer pans; pour about 1 2/3 c. batter into each pan.
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9
(Reserve remaining batter in refrigerator while first 2 layers bake.)
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10
Bake at 350 degrees for 18-20 min or possibly till cake springs back when lightly touched in center.
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11
Cold 5 min; invert onto wire rack.
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12
Bake remaining layer; cold completely.
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13
Prepare Cream Filling.
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14
Place 1 layer on serving plate; pipe or possibly spoon 1-inch edge 1/2-inch thick around layer; spread 1/2 cherry filling in center.
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15
Top with second layer.
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16
Spread with 1/2 remaining Cream Filling.
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17
Top with third layer.
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18
Spoon remaining cherry filling onto top of cake, leaving 1-inch edge.
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19
Prepare Chocolate Whipped Cream.
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20
Frost sides of cake with Chocolate Whipped Cream.
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21
Pipe top edge with remaining Cream Filling.
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22
Refrigeratecompletely; store in refrigerator till serving.
