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  • 12servings
  • 70minutes
  • 668calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB3, B12, H, E
MineralsCopper, Natrium, Fluorine, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 517 1/37 g package devil's food cake mix (Duncan Hines Moist Deluxe preferred)

  2. 3 eggs (or as called for by your cake mix)

  3. 78.07 ml oil (or as called for by your cake mix)

  4. 314 2/3 ml water (or as called for by your cake mix)

  5. 4.92 ml almond extract

  6. 118 1/59 ml semi-sweet chocolate bit

  7. 566.99-595 1/3 can g comstock brand cherry pie filling

  8. 59.14 ml light corn syrup

  9. 1 1/53 ml rum extract

  10. 1 1/53 ml angostura brand bitters

  11. 473.19 ml cold heavy whipping cream

  12. 340.19 g bag ghirardelli classic chocolate chips

  13. 14.79 ml powdered sugar

  14. 1 1/53 ml almond extract

  15. 1 1/53 ml instant coffee

  16. 1/4 ml salt

  17. 28 1/34 g semisweet chocolate shavings

  18. pitted maraschino cherries or sour cherry

  19. 59.14 ml sliced almonds

Instructions Jump to Ingredients ↑

  1. MIX cake according to package directions (two or three layers may be used); BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.

  2. COOL cakes completely in pans on wire rack.

  3. COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.

  4. WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled).

  5. TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.

  6. MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.

  7. BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).

  8. FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.

  9. GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).

  10. SLICE, serve and enjoy!

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