Directions (continued)
- In a microwave, melt chocolate; stir until smooth. Stir in vanilla
- until blended. Combine the flour, baking powder and baking soda; add
- to creamed mixture alternately with chocolate mixture beating well
- after each addition.
- Pour into four greased and floured 9-in. round baking pans. Bake at
- 350° for 15-20 minutes or until a toothpick inserted near the
- center comes out clean. Cool for 10 minutes before removing from
- pans to wire racks to cool completely.
- For chocolate filling, in a microwave, melt chocolate; stir until
- smooth. Stir in butter until smooth. Add almonds.
- For cream filling, in a small bowl, beat cream until it begins to
- thicken. Add sugar and vanilla; beat until soft peaks form.
- To assemble, place one cake on a serving platter; spread with a
- fourth of the chocolate filling and a fourth of the cream filling.
- Repeat layers twice. Top with remaining cake and chocolate filling.
-
- Place 1-1/2 cups of the remaining cream filling in a pastry bag with
- a large star pastry tip. Pipe around edge of cake. Fill center with
- cherry pie filling. Spread remaining cream filling over sides of
- cake; press almonds into sides. Store in the refrigerator.
- Yield: 16 servings.
Nutrition Facts: 1 serving (1 slice) equals 654 calories, 48 g fat (24 g saturated fat), 158 mg cholesterol, 245 mg sodium, 51 g carbohydrate, 3 g fiber, 10 g protein.