CHOCOLATE CHERRY STACK CAKE (It's a bit of work, but SO worth it!)

Ingredients:

Cake:
1 tsp flour
1 tsp cocoa powder
3/4 C flour
1/3 C cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 C unsalted butter, softened
3/4 C sugar
2 eggs
1 tsp vanilla
1/2 C sour cream

Cherry Frosting:
8 oz sour cream
1 C whipping cream
1 1/2 C powdered sugar
2 Tbl maraschino cherry juice
maraschine cherries, chopped and drained dry, as many as you like, depends on likes

Instructions:

Cake:
1.  Preheat oven to 350.  Grease two 6x2 round cake pans.  *Don't use 8" pans.  Cakes will be too thin to slice.  Mix 1 tsp flour and 1 tsp cocoa powder, dust pans and set aside.
2.  In a bowl combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt, set aside.
3.  In a large electric mixer bowl beat butter on medium high for 30 seconds.  Add sugar, beat until smooth and fluffy.  Beat in eggs and vanilla until smooth.  Beat in sour cream.
4.  Add flour mixture.  Pour batter into both pans evenly.
5.  Bake 22-26 minutes or until top springs back when lightly touched and the edges begin to pull back from the sides of the pan.  *Do not undercook.  Cool pans for 10 minutes on a wire rack.  Remove the cakes and cool on a rack until no longer warm.
6.  Use whatever method you like to slice the cakes in half horizontally.  I use beading wire that is flexible.  You can use fishing line, dental floss (yuk!) or a knife.  You need to have 4 total slices of cake.  When I'm making this for a party I make extra cakes because I don't want a slice to break and not have a backup slice. 
7.  Layer cake slices on a plate or cake stand with 2/3 C frosting between layers.  Don't frost the sides.  It looks prettier with the slices showing.  Use extra frosting on the top and pile it up in little swirls.  Top with cherries on stem if you'd like.  Refrigerate

Frosting:
Mix all ingredients in electric mixer bowl and beat on medium high until fluffy.

OPTIONS:

Cocoa Frosting:
In a large electric mixer bowl combine 8 oz sour cream, 1 C whipping cream, 1 1/2 C powdered sugar and 1/4 C sifted cocoa powder.

EASY PREMADE INGREDIENTS:
Just make a few boxed cake mix cakes and use store bought frosting.

EASTER:
Use a different color (non-flavored) frosting on each layer and top with green colored coconut.