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Cherry Gift Cakes

Holidaycooking's picture
Ingredients
  Cake 1
  Cake mix 1 Cup (16 tbs) (Pillsbury Plus Devil Food)
  Water 1 1⁄4 Cup (20 tbs)
  Oil 1⁄2 Cup (8 tbs)
  Eggs 3
  Cream cheese 1 Cup (16 tbs), softened (1 Package)
  Margarine/Butter 1⁄2 Cup (8 tbs), softened
  Salt 1⁄4 Teaspoon
  Powdered sugar 6 Cup (96 tbs)
  Kirsch/Cherry liquid 6 Tablespoon
  Dark sweet cherries 1 Can (10 oz) (Drained)
  Ladys finger 2 (2 Package)
  Semi sweet chocolate chips 1⁄2 Cup (8 tbs)
  Shortening 1 Tablespoon
Directions

Heat oven to 350°F.
Lightly grease two 8 inch round or square cake pans.
Line with waxed paper; grease and flour.
In large bowl, combine all cake ingredients; beat at low speed until moistened.
Beat 2 minutes at high speed.
Spoon half of batter (about 2 cups) into each waxed paper lined pan.
Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Cool in pans on wire rack 10 minutes; remove from pans.
Remove waxed paper; cool completely.
In large bowl, combine cream cheese, margarine and salt; beat until light and fluffy.
Beat in 3 cups of the powdered sugar, scraping bottom and sides of bowl frequently.
Add 2 tablespoons of the kirsch; beat until well blended.
Add remaining powdered sugar; beat well.
To assemble cakes, cut each cake into 2 layers; brush cut sides of cake layers with remaining kirsch.
Place 1 cake layer, cut side up, on serving plate or cardboard covered with foil; top with scant 1/2 cup frosting.
Top with half of the cherries.
Place second layer of cake, cut side down, on cherries.
Frost sides and top of cake with 1 1/2 cups frosting.
Split lady fingers in half horizontally; stand upright around cake sides, placing cut sides toward frosting and edges touching, pressing gently into frosting.
Repeat with remaining cake.
In small saucepan, combine chocolate chips and shortening.
Cook over low heat 2 to 3 minutes or until chocolate is melted and shortening is blended, stirring constantly.
Decoratively drizzle top of each cake with chocolate.
Cover loosely; store in refrigerator until serving time.
To decorate, gently wrap ribbon around sides of cakes.
Make decorative bows; attach to ribbon.
Just before cutting cake, remove ribbon.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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