For Cake : 1. Preheat the oven to 350° F. Grease and dust the baking tray.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, salt and baking powder. Add the buttermilk, oil & Vanilla extract.

Stir until just combined & add coffee & mix well.

Pour into the pan and bake until a toothpick comes out clean about 40 min.

Cool the cake completely, crumble the cake into medium chunks, cover and set aside.

For Pudding : 1. In a large saucepan set over medium heat, combine the cocoa powder, sugar, cornstarch, salt and mix well.

Whisk the milk, stir constantly with a wooden spoon while the mixture comes to a boil & thickens, 7-8 min. Reduce the heat to very low.

Stir a couple tbsp of hot mixture into the egg yolks, then stir the egg yolks back into hot mixture to temper.

Stir constantly until the mixture thickens to the consistency of pudding, 3-4 min.

Remove from the heat & stir in the vanilla. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then cool.

For Whipped Cream : 1. Using an electric beater set on high speed, beat the cream, sugar and vanila until stiff peak form.

Presentation: Place half of the cake crumbles in the bottom of a triifle dish. Top with half of the pudding,then half of the cherries, as half of the whipped cream. Repeat the laying with the remaining cake, pudding,cherries and whipped cream. Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap or lid and refrigerate for at least 2 hrs or up to 1 day.