Door County Cherry German Chocolate Cake

1 pound Door County sweet cherries, stemmed and pitted

4 ounces German chocolate

1 cup butter

1 cup sugar

1 cup light brown sugar

4 eggs

1 teaspoon vanilla extract

2 cups plus 1 tablespoon cake flour, divided

1 teaspoon baking soda

¼ teaspoon salt

1¼ cups buttermilk

Frosting

1 can (12 ounces) evaporated milk

3 egg yolks

1 teaspoon vanilla extract

1½ cups brown sugar

1 cup butter

2 cups flaked coconut

2 cups toasted pecans, roughly chopped

1 ounce German chocolate, grated

Heat oven to 350 degrees. Butter and line three, 9-inch round cake pans with parchment paper.

For the cake: Pit and stem the cherries. Put them into a strainer to drain. Reserve 8 beautiful cherries for top of cake. Toss the remaining cherries with 1 tablespoon flour.

Melt the chocolate and let cool a bit.

In a stand mixer, cream the butter and sugars. Add eggs, vanilla and chocolate.

In another bowl, whisk together 2 cups flour, baking soda and salt. Add the flour mixture alternately with the buttermilk. Fold in the cherries. Pour batter into prepared cake pans and bake 20-25 minutes. Cool completely.

For the frosting: Whisk together milk, egg yolks and vanilla in a large saucepan. Turn heat to medium high and add sugar and butter. Cook, stirring constantly, until the mixture is golden brown and has thickened. Remove from heat and stir in the coconut and nuts. Let cool.

Frost the tops of the cakes and stack them up. Grate chocolate over the top. Decorate with reserved cherries.

Serves eight.

“The Recipe Box” by Sandra Lee (Hyperion, 2013)