8 oz. sweet chocolate
3 Tbs. water
6 oz. softened cream cheese
2 c. confectioners sugar
1 tsp. vanilla
3 1/2 c. thawed whipped topping
2 baked 9 inch chocolate cake layers, cooled & split into 4 layers
Stir chocolate with water over low heat until melted. Beat into cream cheese with mixer. Beat in sugar & vanilla. Blend 1/3 with topping
reserve 1 c. for decorating & fill layers with remaining mixture. Frost top & sides with chocolate frosting. Shown decorated with reserved topping mixture, sprinkles & cherries. Store cake in refrigerator.
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