| Killarney Cherry Cake 1-lb. 2 1/2 oz. pkg. chocolate fudge cake mix 1 1/2 tsp. peppermint flavoring 1/2 cup chopped red or green Maraschino cherries 1 1/2 cups heavy cream 2 T. confectioners sugar (powdered sugar) 1/4 cup whole green (or red) Maraschino cherries Chocolate curls (take a potato peeler to a cold or frozen Hershey Chocolate Candy Bar) Prepare cake according to package directions, adding 1 tsp. peppermint flavoring. Stir in chopped cherries; pour into two greased 9-inch layer pans. Bake as directed on cake mix package. Cool. Whip the cream with 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 on the top of the cake (drain and blot the cherries on paper towels first to prevent cherry juice dripping on the whipped cream), add chocolate curls over whipped cream. Note: If you want to save time and money, frost the cake with a tub of Cool Whip (regular or Extra Creamy, the Low-fat stuff doesn't hold up well) with peppermint flavoring in it instead of whipping the cream. Make sure this cake is refrigerated until time to serve. |
