This recipe come from the book Cake Mix Magic in Minutes.
1 box Chocolate cake mix
2 x 20 ounce. cans Pitted cherries
1 c. Sugar
3 Tbsp. Cornstarch
1 tsp Vanilla
3 c. Whipping cream, chilled
1/3 c. Powdered sugar
Bake chocolate cake according to directions on box to make 2 9-inch cakes. Allow cakes to cold.
Meanwhile, combine cherries with just 1/2 c. liquid (drain remaining liquid off of cherries), sugar, cornstarch and vanilla in a saucepan and cook over low heat till mix thickens. Remove from heat and set aside.
Slice each cake layer in half horizontally. Crumble one of the halves and set aside. Beat cool whipping cream and confectioner's sugar till stiff peaks form.Place one half layer of cake on a plate and top with 1/3 of cherry mix followed by a layer of whipped topping. Place second layer of cake over the first and repeat with the second and third layer ending with cherries on top. Use remaining whipped cream to ice the sides of the cake. Use crumbled cake and press crumbs along the sides of the iced cake.
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