Bake cake as directed for two 9” round cakes. Let cool completely. Trim as necessary to make flat.

Lightly brush the layers 1/4 C. whiskey.

Place drained cherries in a pan with 1/4 C. whiskey and let cook for 10-15 minutes to soak up the whiskey, then remove to cool.

Using an electric mixer, blend cream cheese, sugar and vanilla until smooth. Slowly add half the whipping cream and whip for a minute or so until it starts to thicken. Add the rest of the whipping cream and continue to whip until stiff peaks form.

Spread about 1/4 of the cream onto one cake layer. Spoon the cherries on top of the cream. Then spread another layer of cream.

Put the second layer on top and cover with the remaining whipped cream.

Decorate with Bada Bing Cherries and Chocolate shavings.

For best results chill the cake for 30 minutes to make easier to slice and serve. Can be stored in the fridge for up to 3 days.

B&B Episode 56 Peruvian Margarita

Ingredients

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