nd 4 tablespoons of the cherry juice (taken from sauce pan
For cherry filling, stir
Mix sugar and cornstarch in 1-quart saucepan.
Add enough water to reserved liquid to measure 3/4 cup; stir into sugar mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir one minute.
Stir in Kirsch and food coloring.
Cut cherries in halves; stir into filling.
Refrigerate until completely chilled.
u finish this cake, prepare Chocolate Sponge Cake, German-Style
Using an electric mixer blend cake mix, vegetable oil, milk and eggs.
Pour one-half of cake mixture into a greased and floured 9 x 13 inch baking pan.
Sprinkle with coconut.
Spoon cherry pie filling over coconut.
Pour remaining one-half of cake mixture and smooth out evenly.
Bake in a 350 degree oven for 40 or 45 minutes.
Let cool completely.
Spread cool whip over entire cake.
If desired, garnish with additional cherry pie filling.
Keep refrigerated.
Serve in squares and enjoy!
Bake cake mix in either 8 or 9 round pan, following directions on box. After cake is cooled, cut each layer in half. (so you have 4 rounded sections). Sprinkle each section with about a teaspoon of liquor. Beat heavy cream add vanilla and sugar to taste. Put bottom layer on plate, put thin layer of cream. Place layer of cake. Then a layer of cherries. Next, layer of cake, and the a layer of cream.
Put top layer of cake and frost whole cake with whipped cream. Decorate with shaved chocolate. Refrigerate.
In a small bowl whisk mayonnaise, parsley, mustard, orange honey, sea salt and white pepper. Spread mayonnaise over bread.
Add lettuce, red onion, Black Forest Ham, *Weisslacker Cheese, sliced tomato, lettuce and top the sandwich.
Slice sandwiches in half and place on serving plates.
Garnish plates with Cherry Tomatoes and Kosher Dill Pickles.
*Chef's Note: Weisslacker (A Semi-soft cheese) is found in a German Deli or cheese shops.
Beat ingredients well with mixer until smooth.
Pour into a greased and floured Bundt pan.
Bake at 350\u00b0 for 45 minutes. Decorate cake with cherry pie filling.
nd regreased 8-inch layer cake pans.
Bake about 20
Prepare and bake cake mix according to package directions for 2 (9-inch) cake pans.
Cool on wire rack.
Drain cherries, reserving 2 tablespoons juice.
Sprinkle over 1 cake layer. Spread with pie filling.
Place remaining layer on top.
Spread whipped cream over top and sides of cake.
Decorate with cherries and chocolate curls.
Yield:
16 servings.
Prepare and bake cake according to package directions for 2 (9-inch) cake pans.
Cool on wire rack.
Drain cherries, reserving 2 tablespoons juice.
Sprinkle over 1 cake layer.
Spread with pie filling.
Place remaining layer on top.
Spread whipping cream over top and sides.
Decorate with cherries.
Prepare and bake cake mix according to package directions. Prepare 2 (9-inch) cakes.
Cool on wire rack.
Drain cherries, reserving 2 tablespoons of juice.
Sprinkle juice over one layer of cake.
Spread with pie filling.
Place remaining layer on top. Spread whipped cream over top and sides.
Decorate with cherries and chocolate curls.
Grease and flour a 12-cup Bundt pan and preheat oven to 350\u00b0. Combine cake mix, 1 can pie filling, oil and eggs; beat well with mixer until smooth.
Pour into pan and bake for 45 to 50 minutes. Cool in pan 25 minutes; invert onto rack to finish cooling.
When cool, cut in half to make two layers.
Using half a can of pie filling, cover first layer, then cover with half the Cool Whip. Repeat with top layer.
Chill 1 hour and serve.
CAKE: Beat eggs, sugar, and vanilla
he first step of this recipe. Again slightly grease the parchment
deep 9-inch round cake pan; line the bottom and
3x9x2 baking pan.
Drop cherry pie filling by the teaspoonfuls
Butter two 9-inch round cake pans. Line with parchment; butter
00b0F
Prepare and bake cake mix as directed on package
Cherry Filling: Stir together the drained