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Instructions |
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Drain cherries reserving 1/2 cup juice.
combine reserved cherry juice, cherries, granulated sugar, and cornstarch in a pan. cook over low heat until thickened. add vanilla and stir
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split each cake layer in half horizontally. crumble one half layer. set aside
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beat cold whipping cream and the confectioners' sugar until stiff peaks form. reserve 1 1/2 cups whipped cream for decorative piping.
place one cake layer on serving plate. spread one cup whipping cream, top with 3/4 cherry topping. top with second cake layer 1 cup whipped cream and 3/4 cherry topping. top with third cake layer
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frost cake sides with remaining whipped cream, pat gently with reserved cake crumbles. sppon reserved 1 1/2 cups whipped cream into pastry bag and pipe around top and bottom of cake. spoon remaining cherry filling on top of cake
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| Serving
Suggestions |
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serve chilled
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Originally Submitted
5/5/2008
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