Cherry Filling

Cherry Filling

Ingredients:
2 tablespoons cornstarch
2 tablespoons sugar

Directions:
1 (16 ounce) can pitted dark sweet cherries
1 tablespoon brandy flavoring
Bake Bonnie Butter Cake in 9-inch layers as directed. Cool 10 minutes;
remove from pans. Cool completely. Prepare Cherry Filling; refrigerate
until chilled.
To assemble cake, place 1 layer, top side down, on serving plate. Beat
whipping cream and powdered sugar in chilled bowl until very stiff. Form
thin rim of whipped cream around edge of layer with decorators' tube or
spoon. Fill center with Cherry Filling. Place other layer, top side up, on
filling. Gently spread whipped cream on side and top of cake. Gently press
chocolate by teaspoonfuls onto side of cake.
Place remaining whipped cream in decorators' tube with star tip. Pipe
border of whipped cream around top edge of cake. Beginning from center of
cake, outline individual portions in spoke design. Place desired number of
reserved dipped cherries in each portion. Store torte in refrigerator.
CHERRY FILLING:
Mix cornstarch and sugar in 1-quart saucepan. Drain cherries, reserving
syrup. Add enough water to reserved cherry syrup to measure 1 cup; stir
into sugar-cornstarch mixture. Cook, stirring constantly, until mixture
thickens and boils. Boil and stir 1 minute. Cool to lukewarm.
Stir in brandy flavoring. Dip 36 cherries into thickened syrup; reserve
for top of cake. Cut remaining cherries into fourths and stir into
thickened syrup.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Torte"
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