Made for a friend's birthday, maybe could use a little more kirsch
Drain cherry pie filling in a colander to remove most of the thickened juices. Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans. When cool, sprinkle kirsch over both cake layers.
Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add powdered sugar and beat until thick enough to hold its shape.
Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.
Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries. Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top. With fingers, gently press chocolate curls into cream on sides of cake. Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.
Made for Phillip's birthday; could use a little more kirsch.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 352 | ||
Calories from Fat: 121 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 17.9mg | 6 % | |
Sodium 446.2mg | 15 % | |
Potassium 290.9mg | 8 % | |
Total Carbohydrate 56.8g | 17 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 55.3g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 352
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