1 pk (8-oz) cream cheese;
-softened
1 pk (16-oz) confectioners’ sugar
1 Jar (6-oz) Maraschino
-cherries (about 20
-cherries)
2 c Planters pecan halves
2 9-inch prepared chocolate
-cake layers; cooled
Artificial holly leaves or
-other garnish
Date: Tue, 11 Jun 1996 21:12:10 -0400
From: Linda Robinson CatRescuer@AOL.COM
In medium bowl, with electric mixer at medium speed, beat cream cheese
until smooth. Slowly add confectioners’ sugar, beating frosting until
smooth and creamy.
Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve 15
pecan halves; coarsely chop remaining pecan halves. In small bowl, combine
3/4 c. prepared cream cheese frosting, 1/4 c. chopped pecans and chopped
cherries to make filling. Place 1 cake layer on plate; spread with cherry
filling. Top with remaining chocolate cake layer. Frost entire cake with
remaining frosting. Press remaining chopped pecans into frosting on side
of cake.
From reserved cherries, reserve 5 whole cherries for garnish; coarsely chop
remaining cherries. Arrange chopped cherries around outer edge of cake.
Garnish with reserved cherries, pecan halves and artificial holly leaves or
your favorite holiday garnish. Refrigerate cake until serving time.
EAT-L DIGEST 10 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings