A lovely cake! It took me 3 hours from start to finish, though I also did a few kitchen chores between steps. The cake part itself makes a very nice chocolate cake that I will probably use for other cakes. Mine was not dry, in fact it was very moist in the center. It had a somewhat crusty top that reminded me very much of brownies. In response to a previous review,I used 2 cans of tart pie cherries (Oregon brand) that were 14.5 ozs. each. The can said that the actual wt. of the cherries was 11.5 ozs. each, so it was close to 20 altogether, and to me it seemed the perfect amount. It seems very involved, and I suppose it is moreso than opening up a mix and a can of frosting, but it just takes more time and the effort is worth it. With the crumbs on the sides (and I also added a dusting of crumb to the top) it is a very forgiving cake for those who have trouble frosting neatly. I agree with the reviewer who suggested starting the cherries first. It took me almost the entire baking time to cook the cherries, and I cooled them in the refrigerator while the cake cooled. But they were still a little warm when I started to put it all together. Had my kitchen been warm today, that might have been a problem. Thank you for a great recipe. I will definitely be making it again.
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