Red Velvet Blizzard Cake

Yield: 16 servings

Ingredients

• 1 (16 ounce) can dark sweet cherries in heavy syrup, drained
• 11 (18.25 ounce) box red velvet cake mix*
• 3 large eggs
• 1/2 cup vegetable oil
• 4 tablespoons cherry flavored brandy, divided
• 1 (3 ounce) box instant French vanilla pudding mix
• 2 cups heavy cream
• 2 cups Half-and-Half
• 2 cups shredded sweetened coconut

Instructions

1. Heat oven to 350 degrees F. Grease and flour** three 9-inch round cake pans.
2. In food processor, puree cherries for 1 minute.
3. In bowl, beat cake mix, eggs and oil for 30 seconds.
4. Add pureed cherries, then beat 30 seconds more. Increase speed and beat 2 minutes more.
5. Divide batter among prepared cake pans.
6. Bake for 18 minutes or until done.
7. Let cool.
8. Coat each cake with 2 tablespoons brandy.
9. In bowl, beat pudding mix, cream and Half-and-Half for 3 minutes or until thick.
10. Place one cake layer on serving plate. Top with 3/4 cup frosting.
11. Repeat layering.
12. Top with third layer.
13. Frost entire cake with remaining pudding-cream mixture.
14. Press coconut onto sides and top of cake.
15. Garnish with berries, sugared cranberries and chocolate curls, if desired, then serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!