This perfect German cake has soft and tender chocolate cake layers with sweet whipped filling and store bought maraschino cherries.
For The Cake:
1 package Extra White Gold Chocolate Cake Mix
For The Cream Filling:
4 cups heavy whipping cream
Two packets 3.4 Oz. Vanilla instant cream
16 maraschino cherries and juice from the jar
4 oz bittersweet Baking chocolate coarsely grated or chocolate sprinkles
Preheat the oven to 350 degrees F (180 degrees C) and line the bottom of two 8-inch springform pans with parchment paper.
Prepare the cake as directed. Divide the cake batter between the two pans, bake for 20-23 minutes. Remove from the oven, and allow to cool for 20 minutes.
Remove the ring of the springform pans and carefully turn cakes onto a parchment paper-lined cooling rack, peel of parchment paper from the bottom and let cool completely.
To make the cream filling:
In a large bowl, beat 4 cups of cold heavy cream with instant pudding powder at high speed until stiff peaks form. Refrigerate whipped cream filling until ready to assemble.
To assemble the cake:
Put one cake layer on a platter. Pour 4-6 tablespoons of cherry juice over the cake. Top with about 2/3 of the cream filling, smooth it out with a spatula.
Top with the second cake layer and repeat drizzling with cherry liquid. Cover the top layer of the cake with cream filling .
Decorate sides of the cake with grated chocolate or chocolate sprinkles. Pipe 16 swirls of whipped cream on top or add more grated chocolate on top and garnish with cherries. Refrigerate cake until serving.