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
22 cups half-and-half
2 cups shredded sweetened coconut
Heat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
In food processor, puree cherries 1 minute.
In bowl, beat cake mix, eggs and oil for 30 seconds.
Add pureed cherries, then beat 30 seconds more. Increase speed and beat 2 minutes more.
Divide batter among prepared cake pans.
Bake for 18 minutes or until done.
Coat each cake with 2 tablespoons brandy.
In bowl, beat pudding mix, cream and half-and-half for 3 minutes or until thick.
Place one cake layer on serving plate. Top with 3/4 cup frosting.
Top with third layer.
Frost entire cake with remaining pudding-cream mixture.
Press coconut onto sides and top of cake.
Garnish with berries, sugared cranberries and chocolate curls, if desired, then serve.
Makes 16 servings.