| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes, Chocolate | 12 | Servings | |
INGREDIENTS
| 1 | pk | Devil's food cake mix |
| 1/4 | c | Sugar |
| 1/2 | c | Water |
| 2 | tb | Cherry flavored liqueur |
| 2 1/2 | c | Whipped cream |
| 1/4 | c | Sifted confectioners sugar |
| 1/4 | c | Cherry flavored liqueur |
| 16 | oz | Maraschino cherries; drained |
| 3/4 | c | Semisweet chocolate mini chi |
INSTRUCTIONS
Prepare cake according to package instructions, spooning batter into 3 greased and floured 8" cake pans. Bake at 350 for 20-25 min. or until wooden pick inserted in middle comes out clean. Cool in pans on wire racks for ten minutes. Remove from pans; cool completely on wire racks. Combine sugar and water in small saucepan. Bring to a boil, reduce heat, and simmer 5 min. Stir in 2 T. cherry liqueur and cool. Brush syrup on top of cake layers; let stand for 5 min. Beat whipping cream at medium speed until foamy. Gradually add the powdered sugar, beating until soft peaks form. Slowly add 1/4 c. cherry liqueur...gradually, while beating. Spread on 1st cake layer, sprinkling with 1/3 of chopped cherries and 1/4 c. chocolate morsels. Add second cake layer; repeat. Top with third cake layer and spread top and sides with remaining whipped cream mixture. Sprinkle with remaining cherries and chocolate morsels. I had a little whipped cream left over, so I piped a few rosettes on top, placing a whole maraschino cherry in each. Store in fridge. Guaranteed to wow 'em! Posted on Prodigy by Susan Argyelan. Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@optonline.net> on Apr 2, 1998
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