Ingredients
2 20 oz cans tart pitted cherries, undrained
1 c. granulated sugar
1/4 c. cornstarch
1 1/2 teaspooons vanilla extract
2 (9-inch) chocolate cake layers, baked and cooled
3 cups cold whipping cream
1/3 c. confectioners sugar
1. Drain cherries, reserving 1/2 c. juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2. Split each cake layer in half horizontally. Crumble one half layer, set aside.
3. Beat cold whipping cream and the confectioners sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 11/2 cups whipping cream for decorative piping.
4. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 c. cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.
5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
6. Spoon reserved 11/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake. (Seriously, I would just whipped cream from a can to accomplish this step.)