1 package 1-2-3 Gluten FreeDevil’s Food Chocolate Cake Mix
¾ cup (135grams) light brown sugar
1 cup (200grams) sugar, or quantity to taste
12 Tbsp. unsalted butter/unsalted margarine/shortening, room temperature
4 large eggs, room temperature
1 ½ cup (360ml) buttermilk
1 21 oz. jar gluten-free dark cherry pie filling, drained
add 1 tsp. cherry brandy to filling (optional)
4 cups whipped cream
Preheat oven to 350F / 180C (160C Fan), grease two 9” round pans
Place butter/margarine in bowl of mixer with paddle attachment. Beat until creamy, approximately two minutes. Add sugars to butter and beat until fluffy, approximately 3 minutes. Add eggs, one at a time, and beat until thoroughly mixed.
Add Mix and buttermilk and beat until thoroughly mixed. Stop mixer and scrape down with a spatula. Beat again. Pour mixture into prepared pans. Bake until toothpick inserted in the centre comes out clean, approximately 17-22 minutes. Baking times may vary by appliance.
Let cakes cool in pans for 5 minutes. Then invert onto cooling racks and cool completely.
Place one cake layer onto serving platter.
Spread cherry pie filling on cake.
Invert second layer on top of first cake layer.
Generously frost cake sides and top with whipped cream.
Sprinkle with chocolate shavings. Refrigerate until ready to serve.