Swiss Chocolate Almond Liqueur Cake

Yield: 12 servings

Ingredients

Cake

• 1 (18.25 ounce) box dark chocolate cake mix*
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs

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

1. Cake: Heat oven to 350 degrees F. Grease and flour** two 8- or 9-inch round cake pans.
2. In large bowl combine all cake ingredients at low speed until moistened. Beat for 2 minutes at highest speed.
3. Pour onto prepared pans. Bake for 30 to 35 minutes or until wooden pick comes out clean.
4. Cool cake in pans for 15 minutes.
5. Invert onto cooling racks to cool completely.
6. 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.
7. In small bowl combine cherry fruit filling and liqueur.
8. Place one cake layer on serving plate. Spread 1 cup filling to within 1 inch of edge.
9. Place 2nd cake layer on top of filling. Frost top and sides with sweetened whipping cream.
10. Spoon remaining filling in center of top cake layer. Garnish with almonds.
11. Chill.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!