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Ingredients:

1 Entenmann’s Chocolate Fudge Cake, refrigerated a minimum of 4 hours
2 oz. (1/4 cup) Kirshwasser (cherry brandy) or 2 oz. maraschino cherry juice
1 Can (7 oz.) Whipped Cream
1-1/2 Cups Canned Cherry Pie Filling
2 Tablespoons Dark or Semi-sweet Chocolate Shavings or Curls

Directions:

Remove cake from refrigerator and place on decorative serving platter. Using a chopstick, thick skewer or large fork, poke holes all over surface deep into cake layer.

Slowly pour Kirshwasser or cherry juice over top allowing it to sink into holes.

Make a whipped cream border around top of cake and carefully spoon cherry pie filling inside border.

Place a dollop of whipped cream in center and sprinkle with chocolate shavings or curls.

Serve immediately.

Serves 9-12

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