Categories: Cakes

Ingredients

• 1 (20 oz) cans tart pitted cherries, undrained
• 1 c granulated sugar
• 1/4 c cornstarch
• 1 1/2 tsp vanilla extract
• 2 (9 inch) chocolate cake layers, baked and cooled
• 3 c cold whipping cream
• 1/3 c confectioner's sugar

Directions

1. Drain cherries, reserving 1/2 c juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan.

2. Cook and stir over low heat until thickened. Add vanilla and stir.

3. Split each cake layer in half horizontally. Crumble one half layer; set aside.

4. Beat cold whipping cream and the confectioners’ sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.

5. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 c cherry topping. Top with second cake layer, 1 c whipped cream and 3/4 c cherry topping; top with third cake layer.

6. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.

7. Spoon reserved 1 1/2 c whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spool remaining cherry topping over cake.

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