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Ingredients
- 1 box devils food cake mix
- 1 x bar Baker's German chocolate
- 1 can cherry pie filling
- 4 x cartons whipping cream
- 1/2 c. Kirsch (cherry liqueur)
- 1/2 c. reg. sugar
- 1/2 c. powdered sugar
- 3 env Knox gelatin
Directions
- Make cake according to package directions. Cook in 9x13 inch pan and cold.
- While cake is cooking, heat chocolate and spread thinly on wax paper with spatula. Put in freezer (easier to work with in three sections. Whip cream. When nearly whipped, sprinkle 2 Tbsp. of powdered sugar and 3 envelopes Knox gelatin. Whip till stiff. Put 1/2 c. sugar and 1/2 c. water in small pan and bring to a boil for 2 min. Add in Kirsch and cold.
- Split cake into 2 layers. Put bottom on serving dish and moisten generously with cooled syrup. Over this spread 1/3 of whipped topping, then pie cherries. Put top layer on, prick with fork and apply syrup to this layer.
- Use rest of whipped cream to ice cake. Finish sides and top with triangles of broken chocolate. Dust with powdered sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 946g | |
| Calories 1598 | |
| Calories from Fat 4 | 0% |
| Total Fat 0.46g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 184mg | 8% |
| Potassium 604mg | 17% |
| Total Carbs 334.21g | 89% |
| Dietary Fiber 3.4g | 11% |
| Sugars 173.0g | 115% |
| Protein 3.4g | 5% |
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