1 pk Devil’s food cake mix
1/4 c Sugar
1/2 c Water
2 tb Cherry flavored liqueur
2 1/2 c Whipped cream
1/4 c Sifted confectioners sugar
1/4 c Cherry flavored liqueur
16 oz Maraschino cherries; drained
3/4 c Semisweet chocolate mini
-chips Prepare cake according to package instructions, spooning batter into 3 greased and floured 8″ cake pans. Bake at 350 for 20-25 min. or until wooden pick inserted in middle comes out clean. Cool in pans on wire racks for ten minutes. Remove from pans; cool completely on wire racks. Combine sugar and water in small saucepan. Bring to a boil, reduce heat, and simmer 5 min. Stir in 2 T. cherry liqueur and cool. Brush syrup on top of cake layers; let stand for 5 min. Beat whipping cream at medium speed until foamy. Gradually add the powdered sugar, beating until soft peaks form. Slowly add 1/4 c. cherry liqueur…gradually, while beating. Spread on 1st cake layer, sprinkling with 1/3 of chopped cherries and 1/4 c. chocolate morsels. Add second cake layer; repeat. Top with third cake layer and spread top and sides with remaining whipped cream mixture. Sprinkle with remaining cherries and chocolate morsels. I had a little whipped cream left over, so I piped a few rosettes on top, placing a whole maraschino cherry in each. Store in fridge. —–