Recipe For Cooking Swiss Chocolate Almond Liqueur Cake

Toaster Oven Cakes :: Cakes with Mixes

Swiss Chocolate Almond Liqueur Cake

1 (18.25 oz.) box Pillsbury Plus dark chocolate cake mix
1 1/4 C. water
1/3 C. canola oil
3 eggs

Filling and Frosting
1 pint (2 C. ) whipped cream
1/2 C. powderedsugar
3 to 5 Tbsp. Swiss chocolate almond liqueur
1 (21 oz.) can prepared cherry fruit filling
2 Tbsp. sliced or slivered almonds
4 to 6 Tbsp. liqueur for frosting

Preheat oven to 350 degrees F. Grease and flour two 8- or 9-in. round cake pans.

In lrg. bowl combine all cake ingredients at low speed until moistened. Beat 2 min. at highest speed. Pour onto prepared pans. Bake for 30 to 35 min. or until wooden pick comes out clean. Cool cake in pans 15 min. Invert onto cooling racks to cool completely.

In med. bowl beat whipping cream at highest speed until slightly thickened. Add powderedsugar gradually. Continue beating until stiff peaks form. Fold in liqueur.

In sm. bowl combine cherry fruit filling and liqueur.

Place one cake layer on serving plate. Spread 1 c. filling to within 1 in. of edge. Place 2nd cake layer on top of filling. Frost top and sides with sweetened whipping cream. Spoon remaining filling in center of top cake layer. Garnish with almonds. Chill.

Serves 12.