Merry Cherry Chocolate Cake

by Linda Robinson

Servings: 12 servings

INGREDIENTS

1 pkg. (8 oz.) cream cheese, softened
1 pkg. (16 oz.) confectioners sugar
1 jar (6 oz.) maraschino cherries
2 cups Planters Pecan Halves
2 prepared 9-inch chocolate cake layers, cooled
Artificial holly leaves or other garnish

INSTRUCTIONS

In medium bowl, with electric mixer at medium speed, beat cream cheese until smooth. Slowly add confectioners' sugar, beating frosting until smooth and creamy. Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve 15 pecan halves; coarsely chop remaining pecan halves. In small bowl, combine 3/4 c. prepared cream cheese frosting, 1/4 c. chopped pecans and chopped cherries to make filling. Place 1 cake layer on plate; spread with cherry filling. Top withremaining chocolate cake layer. Frost entire cake with remaining frosting. Press remaining chopped pecans into frosting on side of cake. From reserved cherries, reserve 5 whole cherries for garnish; coarsely chop remaining cherries. Arrange chopped cherries around outer edge of cake. Garnish with reserved cherries, pecan halves and artificial holly leaves or your favorite holiday garnish. Refrigerate cake until serving time.

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