INGREDIENTS:

• 240 g self-raising flour
• pinch of salt
• 30 g cocoa powder
• 5 ml ( 1 tsp) bicarbonate of soda
• 2,5 ml ground cinnamon
• 2,5 ml ground nutmeg
• 125 g soft butter or margarin 
• 125 ml cherry juice from drained canned cherries
• 155 ml thick sour cream
• 2 eggs
• 1 egg yolk
• 125 g walnuts, chopped
• 185 g drained canned morello cherries
• extra 1 tbsp self-raising flour 

INSTUCTIONS:

Sift flour, salt, cocoa, bicarbonate of soda, cinnamon and nutmeg into a large-mixing bowl. Add the soft butter, cherry juice and thick sour cream and beat well for 1 minute. Add eggs and egg yolk and beat for another minute. Mix the walnuts and cherries with the extra flour and fold into the cake mixture.

Pour into a well greased and lined 33 x 23-cm (13 x 9-in) cake tin (pan). Bake at 180°C (350°F, Gas 4) for 45 minutes or until cooked. Leave to stand for 5 minutes before turning on to wire rack to cool. When completely cold, ice the cake with Creamy Lemon Icing.

Creamy Lemon Icing:

• 60 g butter or margarine 
• 500 g icing (confectioner’s) sugar, sifted
• 15 ml (1 tbsp) grated lemon rind 
• 15 ml (1 tbsp) lemon juice 
• 30 ml (2 tbsp) milk

Cream the butter and beat in the icing sugar gradually. Add the lemon rind, juice and enough milk to make an icing that spreads easily.

Free Download Cherry Chocolate Cake With Creamy Lemon Icing Recipe 

https://drive.google.com/open?id=1C1WPULp5GMJPoP-LayYvqy125XkVm2LK