Ingredients
- 2 20oz 2 20oz 20oz cans tart pitted cherries drained
- 1 1 1 cup granulated sugar
- 1/4 1/4 1/4 cup cornstarch
- 1 1/2 1 1/2 1/2 teaspoon vanilla
- 2 9 2 9 9 inch chocolate cake layers baked and cooled
- 3 3 3 cups whipping cream
- 1/3 1/3 1/3 cup confectioners sugar
Preparation
Step 1
Drain cherries
reserving 1/2 cup juice
combine reserved cherry juice, cherries, granulated sugar and cornstarch in sauce
cook and stir over low heat until thickened
add vanilla and stir
Split each cake layer in half horizontally
crumble one half layer set side
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 1/2cups whipped cream for decorative piping
place one cake layer on serving plate
spread with 1 cup whipped cream
top with 3/4 cup cherry topping
top with second cake layer
1 cup whipped cream and 3/4 cup cherry topping top with third layer
frost cake sides with remaining whipped cream
pat gently with reserved cake crumbs
spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip
pipe around top and bottom edges of cake
spoon remaining cherry topping overtop of cake