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CAKE
1 (1-pound 2.3-oz) package dark chocolate cake mix pudding-included
1 1/4 cups water
1/3 cup oils
3 eggs
FILLING
1 (21-ounce) can cherry pie filling
1/2 teaspoon almond extract
FROSTING
1 pint (2 cups) whipping cream
2 tablespoons brandy
Chocolate Curls, if desired
1. Heat oven to 350°F. Grease and flour two 8 or 9-inch round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans.
2. Bake at 350°F. Bake 8-inch pans 30 to 40 minutes; bake 9-inch pans 25 to 35 minutes or until cake springs back when touched lightly in center. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.
3. In small bowl, combine filling ingredients; mix well.
4. In medium bowl, beat whipping cream at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Fold in brandy.
5. Place 1 cake layer, top side down, on serving plate. Spread 1 cup filling to within 1 inch of edge. Top with second cake layer, top side up. Frost sides and top with whipped cream. Spoon remaining filling in center of top of cake. Garnish with chocolate curls. Store in refrigerator.
High Altitude (above 3500 feet): Add 1/4 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake as directed above.
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