Mom's Black Forest Cake

Directions

Prepare cake according to package instructions, spooning batter into 3 greased and floured 8 inch cake pans.

Bake at 350℉ (180℃) for 20 to 25 min. or until wooden pick inserted in middle comes out clean.

Cool in pans on wire racks for ten minutes.

Remove from pans; cool completely on wire racks.

Combine sugar and water in small saucepan.

Bring to a boil, reduce heat, and simmer 5 min.

Stir in 2 tablespoon cherry liqueur and cool.

Brush syrup on top of cake layers; let stand for 5 min.

Beat whipping cream at medium speed until foamy.

Gradually add the powdered sugar, beating until soft peaks form.

Slowly add ¼ cup cherry liqueur gradually, while beating.

Spread on 1st cake layer, sprinkling with ⅓ of chopped cherries and ¼ cup chocolate morsels.

Add second cake layer; repeat.

Top with third cake layer and spread top and sides with remaining whipped cream mixture.

Sprinkle with remaining cherries and chocolate morsels.

Store in fridge.