Tuesday, June 16, 2009


Step 1

Bake chocolate cake, mix according to directions, or bake your own favorite recipe; do not use a mix with pudding in the middle, as it will be too moist. You will need 2 eight- or nine-inch layers for this recipe.

Step 2
Remove cake from pans and place on platters, let cake cool for 5 minutes.

Step 3
Poke holes in both layers of the cake, using the toothpicks or wooden skewer, approximately 1 inch apart.

Step 4
Drizzle the juice from an 8-ounce jar of maraschino cherries into the holes. You can use a teaspoon, an eye dropper or a turkey baster to get the juice into the holes. Do not drizzle over the whole cake or it will be too moist to handle.

Step 5
Place the chocolate cake layers in the refrigerator for 1 hour; this allows the cherry juice to seep through the cake to the bottom.

Step 6
Remove the chocolate cake from the refrigerator. Open the canned cherry pie filling and spread three-fourths of the can on top of one cake layer, saving the last one-quarter for the topping. Place the second layer of cake on top of the one you've just spread the cherries on.

Step 7
Ice the cake with whipped topping and place the last one-quarter of cherry pie filling on top for a beautiful presentation

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