Ingredients
5
eggs
1
cup granulated sugar
1 1/2
cups Gold Medal™ unbleached all-purpose flour
8
half-pint mason jars with lids
1
can (14 oz) sweetened condensed milk
1
can (12 oz) evaporated milk
1
cup whipping cream
1/4
cup cognac
4
oz dark chocolate, coarsely chopped
8
Bing or maraschino cherries with stems
1 3/4
cups very cold whipping cream
3
tablespoons powdered sugar
1
teaspoon vanilla
Preparation
Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; line bottom of pan with cooking parchment paper.
In large bowl, beat eggs and granulated sugar with electric mixer on medium-high speed at least 10 minutes or until mixture is fluffy and pale yellow and triples in volume. With spatula, gently but quickly incorporate flour, in 3 to 4 additions, into egg mixture. Pour batter into pan.
Bake about 30 minutes or until toothpick inserted in center comes out clean. Poke entire cake with fork; cool in pan on cooling rack. With 2-inch round cutter, cut cake into rounds; reserve scraps.
In medium bowl, mix filling ingredients with whisk until well blended.
To assemble, place 1 cake round in bottom of each mason jar. Top each with 1/4 cup filling and about 1 tablespoon chopped chocolate. Repeat layers once. Cover jars with lids. Refrigerate at least 3 hours but not longer than 24 hours.
In chilled medium bowl, beat 1 3/4 cups whipping cream, the powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Top each cake with whipped cream and 1 cherry.
