Black Forest Cake

Prep Time: 30 minutes
Bake Time: 30 minutes
Amount: 10-12 servings

Reduced fat products such as evaporated milk, cream cheese and whipped topping can be substituted to make this cake lower in fat.

1 (18.25 ounce) package Shop 'n Save® devil's food cake mix
1 ( 15.5 ounce) can bing cherries in heavy syrup
1/4 cup + 3 tablespoons cherry flavored liqueur, divided
3/4 cup Shop 'n Save® semi-sweet chocolate chips
1/2 cup Shop 'n Save® evaporated milk
1 (8 ounce) package Shop 'n Save® cream cheese, softened
1 (12 ounce) container Shop 'n Save® whipped topping, thawed
1/2 cup Shop 'n Save® sugar

Prepare cake according to package directions using two 9-inch round cake pans. Allow cakes to cool completely; level and reserve tops of cakes. Drain cherries, reserving 1/4 cup liquid. add 1/4 cup liqueur to cherry liquid; set aside. In small saucepan over medium heat, combine chocolate chips and evaporated milk. Stir constantly until chocolate is melted and smooth. Remove from heat; keep warm. In large mixing bowl, using electric mixer, combine cream cheese, whipped topping and sugar until well combine. Fold in remaining 3 tablespoons cherry liqueur until well mixed. Set aside. Place one cake round on serving platter. Using pastry brush, brush 1/2 of cherry liquid mixture over cake. Spread 1/2 chocolate, 1/2 cream cheese mixture and all cherries over cake. Repeat layering with remaining cake, cherry liquid, chocolate and cream cheese mixture. Sprinkle top of cake with a few crumbles of reserve cake tops. Refrigerate several hours before serving.