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Killarney Cherry Cake (Ireland)




Source of Recipe


Marla


List of Ingredients




1-lb. 2 1/2 oz. pkg. chocolate fudge cake mix
1/4 c. plus 3 T. creme de menth or 1 1/2 t. peppermint flavoring
1/2 c. chopped red or green Maraschino cherries
1 1/2 c. heavy cream
2 T. confectioners sugar (powdered sugar)
1/4 c. whole green (or red) Maraschino cherries
Chocolate curls (take a potato peeler to a cold or frozen Hershey
Chocolate Candy Bar)



Recipe



Prepare cake according to package directions, substituting 1/4 c.
creme de menthe for 1/4 c. water or adding 1 t. peppermint flavoring
(I prefer the peppermint flavoring to the creme de menthe). Stir
in chopped cherries; pour into two greased 9-inch layer pans. Bake
as directed on package. Cool. Whip cream with remaining creme de
menthe or 1/2 t. peppermint flavoring and confectioners sugar.
Spread one-third of the whipped cream between cake layers. Heap
remaining whipped cream on top. Arrange whole cherries (you might
want to drain or blot on paper towels first) and chocolate curls
over whipped cream.

Note: I prefer the peppermint flavoring in the cake mix. The cake
tends to burn if I use the creme de menthe. If you want to save
time, frost the cake with a tub of Cool Whip (regular or Extra
Creamy, the Low-fat stuff doesn't hold up well) with either creme
de menthe or peppermint flavoring in it instead of whipping the
cream. Make sure this cake is refrigerated.