ice the chocolate pound cake and make jam sandwiches with the cherry jam
et aside.
Make the cherry filling: (Since it's not
ours.
Cut up the chocolate pound cake and put half
Combine chocolate wafer crumbs, 2 tablespoons sugar
Fill a cocktail shaker with ice.
Add the chocolate, cherry liqueur and vodka to the shaker.
Shake very very briskly to mix and well chill.
Strain into a chilled martini glass that you drizzled the chocolate syrup into.
Garnish with Chocolate covered Cherries.
heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and
ix it up with the chocolate and cherries in a bowl
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
soda, salt, sugar, oatmeal, white chocolate chips, cherries and then walnuts
Break up the trifle sponges and place them in
n, around a 4-quart trifle bowl or a deep glass
treaks remain.
In a trifle bowl, place half of the
Bake cake per package directions. When cake has cooled completely, prepare pudding per package directions.
In a clear footed bowl (trifle dish), crumble 1/3 of the cake into pieces. Sprinkle Kahlua on the crumbled pieces.
Spread layer of pudding onto Kahlua and cake. Spread layer of Cool Whip onto pudding layer.
Repeat 2 more times, ending with Cool Whip layer on top. Finish off with a cherry on top.
Tear the angel food cake into 1 inch cubes. Place them in a single layer in a 13x9 inch pan.
(The pudding amount is 2 small boxes or 1 large US box pudding, either instant or cooked.) Pour the pudding over the cake; top with the cherry pie filling.
Can also be layered in a trifle bowl or in individual parfait glasses.
I've never tried it but I bet chocolate pudding would be good too. :).
around the edges of a trifle bowl. (You should have 6
ell mixed.
Stir in chocolate chips and 1/2 cup
Break up the trifle sponges and place in a
edium heatproof bowl. Boil the cherry liquid, uncovered, for about 2
urs ahead of time.
Chocolate Genoise: Add eggs to a
Divide chopped cakes between 4 (13.5 oz) glasses. Top with custard. Place glasses on a tray.
Heat heavy cream and chocolate over a double boiler for 2-3 mins, stirring, until chocolate melts and mixture combines. Let cool slightly then whisk in egg yolks. Whip egg whites to soft peaks then gradually whisk in sugar until thick and glossy. Fold into chocolate mixture, in 2 batches.
Distribute between serving glasses and smooth surface. Cover with plastic wrap and chill for 3 hours, or until firm. Decorate with chocolate curls.