Black Forest Cake

Ingredients:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 can (21 ounces) cherry pie filling
2 cups heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
Chocolate shavings for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the granulated sugar.

3. In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.

4. Stir in the boiling water, mixing until the batter is well combined. The batter will be thin, but this is normal.

5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Once the cakes have cooled, place one layer on a serving plate. Spread the cherry pie filling over the top, then place the second cake layer on top.

8. In a chilled bowl, whip the heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top and sides of the cake.

9. Garnish with chocolate shavings and maraschino cherries, if desired. Refrigerate the cake until ready to serve.