Recipe Instructions

Preheat oven to 350 degrees. Line your USA Pan extra large sheet pan with parchment and let ends hang over pan. Spray parchment with nonstick spray. This is just to remove the entire cake in one piece and cut after its cooled. Combine flour, sugar, and salt in mixing bowl. Melt the butter in saucepan. Once melted, add cocoa and mix in pan. Add the 1 c boiling water and boil for 30 sec. Pour butter/cocoa mixture into the flour mixture and stir. In a separate bowl, mix together the buttermilk, beaten eggs, baking soda, and vanilla. Add this into the butter/flour mixture and stir until just incorporated. Pour into prepared USA Pan extra large sheet pan. Bake for 20 minutes. Cool completely. Once cooled, remove cake from pan ad cut cake with round cutter (about 2 1/2 in in size). I was able to get 20 circles (10 cakes). You could also just cut cake into squares. Once cut, chill cakes for easier assembly. For icing, Place milk in saucepan and whisk the flour in. Stir and heat until very thick, pudding like consistency. Remove from heat and cool completely. Stir in vanilla. Beat together butter and sugar. Once butter and sugar are thoroughly mixed, add the milk/flour mixture and beat until light and fluffy. Heat cream in saucepan until hot. Remove from heat and add vanilla. Pour hot cream over chocolate pieces until melted. Assemble cakes: Place icing into one side of a cake and top with another slice. After all cakes are assembled, take a spoon and pour ganache topping over cakes, allowing it to run over sides. Top each cake with 3 maraschino cherries. These cakes taste best chilled.