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
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!
Yields
12 Servings