INGREDIENTS

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

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”