A festive chocolate layered cake that is prefect for the holiday’s.
1 box Chocolate cake mix + ingredients listed on box
2 jars Robert Rothschild Tart Cherry Preserves with Pomegranate
1 quart Eggnog
½ cup Sugar
⅓ cup Cornstarch
Pomegranate arils and chocolate shavings, to garnish
Prepare cake mix in two 8″ or 9″ pans according to package directions and allow to cool completely. Meanwhile, in a large saucepan over high heat, whisk together eggnog, sugar and cornstarch until mixture boils and begins to thicken. Place mixture in refrigerator and let to cool completely. Trim tops of cake so that they are even and then slice each cake in half to form four cake layers. Place one layer on cake stand. Remove lid from jar of preserves and place in microwave and heat for 30 seconds. Pour into bowl and stir until it reaches spreadable consistency. Spread over cake. Cover preserves with a second cake layer. Spread half of cooled eggnog filling over second cake layer. Top with a third cake layer. Repeat preserves layer. Top with final cake layer. Repeat eggnog layer. Garnish top of cake with chocolate shavings and pomegranate arils. Refrigerate overnight before serving to allow cake to set completely. Store any remaining cake in refrigerator. Recipe created by Melanie Bauer at, www.melaniemakes.com.
What are your favorite holiday dessert recipes?
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