cups fresh fruit (sliced peaches or nectarines; strawberries; blueberries; kiwi fruit; sweet cherries, halved)
1/2
cup green grapes, halved
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together cocoa, 1/2 cup sugar, water and shortening in small saucepan. Cook over low heat, stirring constantly, until shortening is melted and sugar is dissolved. Remove from heat; cool.
3. Beat butter, remaining 1-1/4 cups sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Add cocoa mixture, beating until blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture. Pour batter into prepared pans.
4. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
5. Prepare Citrus Filling.
6. With a long serrated knife, using a sawing motion, split each cake layer in half horizontally, forming 4 layers. Place 1 layer on serving plate; spread about 1/3 cup filling over layer. Top with about 1 cup assorted fruit. Top with second cake layer; repeat procedure until all layers are stacked. Arrange fruit on top layer in a decorative design. Top with remaining filling, if desired. Garnish with grapes. Refrigerate until serving time. Cover; refrigerate leftover cake.
Citrus Filling Makes about 1-2/3 cups filling
Ingredients
1
cup sugar
3
tablespoons cornstarch
1/4
teaspoon salt
1
cup orange juice
1/4
cup lemon juice
1/4
cup water
1
tablespoon butter or margarine
1
teaspoon freshly grated orange peel
1/2
teaspoon freshly grated lemon peel
1. Combine sugar, cornstarch, salt, orange juice, lemon juice and water in small saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
2. Remove from heat; stir in butter, orange and lemon peels. Refrigerate until cool.
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