Ingredients:
1 cup granulated sugar
1/4 cup cornstarch
2 (20 ounce) cans pitted tart cherries, undrained
1 1/2 teaspoons vanilla extract
3 cups cold whipping cream
2 9-inch layers of chocolate cake, baked and cooled ( 9 inch)
1/3 cup confectioners’ sugar
Directions:
Drain cherries, reserving 1/2 cup juice.
Combine reserved cherry juice,cherries,granulated sugar and cornstarch in a saucepan.
Cook and stir over low heat until thickened.
Add vanille and stir.
Split each cake layer in half horizontally.
Crumble one half layer; set asideBeat cold whipping cream and confectioner’s sugar in a large bowl with an electric mixer on high speed until stiff peaks form.
Reserve 1 and 1/2 cups whipped cream for decorative piping Place one cake layer on serving plate.
Spread with 1 cup whipped cream; top with 3/4 cup cherry topping.
Top with second layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.
Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
Spoon reserved 1 and 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake.
Spoon remaining cherry topping over top of cake.
Servings: 16
Time preparation: 25 min.
Time total: 25 min.