Swiss Chocolate Almond Liqueur Cake Ingredients
1 (18.25 ounce) box dark chocolate cake mix
1 1/4 cups water
1/3 cup vegetable oil
Filling and Frosting
1 pint (2 cups) whipping cream
1/2 cup confectioners' sugar
3 to 5 tablespoons Swiss chocolate almond liqueur
1 (21 ounce) can prepared cherry fruit filling
2 tablespoons sliced or slivered almonds
4 to 6 tablespoons liqueur for frosting Instructions
Cake: Heat oven to 350 degrees F. Grease and flour two 8- or 9-inch round
In large bowl combine all cake ingredients at low speed until moistened.
Beat for 2 minutes at highest speed.
Pour onto prepared pans. Bake for 30 to 35 minutes or until wooden pick
comes out clean.
Cool cake in pans for 15 minutes.
Invert onto cooling racks to cool completely.
Filling and Frosting: In medium bowl beat whipping cream at highest speed
until slightly thickened. Add confectioners' sugar gradually. Continue beating
until stiff peaks form. Fold in liqueur.
In small bowl combine cherry fruit filling and liqueur.
Place one cake layer on serving plate. Spread 1 cup filling to within 1
inch of edge.
Place 2nd cake layer on top of filling. Frost top and sides with sweetened
Spoon remaining filling in center of top cake layer. Garnish with almonds.
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