[20 oz] cans tart pitted cherries, undrained
cup granulated sugar
teaspoons vanilla extract
[9 inch] chocolate cake layers, baked and cooled.
cups cold whipping cream
cup confectioners' sugar.
1. Drain cherries reserving 1/2 cup juice.Combine reserved chery juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir. 2. Split each cake later in a horizontal crumble one half layer set aside. 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. 4. 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 cake layer. 5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs. 6. Spoon reserved 1 1/2 cup whipped cream into pastry bag fitted with star tip; pipe edges of cake.Spoon remaining cherry topping over top of cake.