1 cake mix, 2 layer size, chocolate (other types acceptable)
1 can (16.5 ounces) Oregon Dark Sweet Cherries (drained, reserve fluid)
2 tablespoons cornstarch
2 tablespoons sugar, optional
1 tablespoon brandy, optional
2 cup whipping cream
½ cup powdered sugar
Sweet cooking chocolate, shaved, optional
- Make cake mix according to package directions. Bake in two 8 or 9 inch layer pan. Cool.
- To make filling, drain the cherries, reserving the juice. If needed, add water to the juice to make one cup liquid.
- Combine cornstarch and one cup juice in saucepan. Cook until mixture thickens and clears.
- Gently stir in cherries and sugar to taste if you like. Cool. Add brandy or brandy extract if using. Refrigerate.
- To make topping, whip the whipping cream, gradually adding the powdered sugar, till stiff. Do not overbeat.
- To assemble, place one layer on cake palter. Form a rim of whipping cream around the outer edge. Fill the center with the cherry filling. Gently place top layer on top of filling. Cover top and sides of cake with remaining whipped cream.
- Garnish with 1/3 bar sweet cooking chocolate, grated or shaved.
Makes 6 to 8 servings.
Note: Red Tart cherries can also be used to make this cake. Adjust the recipe by using one can (16 ounces) Oregon Tart Cherries (pitted) instead of the Dark Sweet Cherries. Add about ½ cup of sugar (to taste) to the cherry mixture with the cherries (after the cornstarch and juice have thickened.
*Pro Tip: Cut each cake into half horizontally and fill in between the layers with whip cream and cherries.