Chocolate Cherry Rush

2 1 lb. cans of cherry pie (extra fruit) filling, chilled

Remove excess glaze from cherries by spooning them out of the can with a slotted spoon and rapping it on the edge of a bowl. Pack the cherries snugly into both layers to even with the tops of the cakes. Do not over or under fill. Place the top layer closest to you with the bottom one behind it. Grasp the top layer with the cooling rack as you would a sandwich with your thumbs on the bottom of the rack and your fingertips along the top edge of the cake. Lift it up and quickly invert it onto the bottom layer. Place the rack on a plate and glaze with the following.

Fudge Ganache:

½ lb. Semi-Sweet Mini Chocolate Morsels
1 C. Heavy Whipping Cream
½ Tsp. Vanilla

Place a round platter atop a turntable and follow with a cooling rack. Using a Cūlinique® Baker-Spade lightly coated with non-stick cooking spray, lift and place cake on the rack . Place ingredients in a glass bowl and heat slowly in the microwave at 20 second intervals, stirring very thoroughly each time and just until all morsels are melted. Take care not to overheat the chocolate as this will cause the mixture to lose its gloss. Spoon a liberal amount of the ganache mixture onto the cake spreading it all over the top and sides, allowing the excess to drip onto the platter. Place cake into the freezer for about 10 minutes to cool. Reheat the chocolate very slightly and work quickly, spreading the ganache as smoothly as possible all over the cake. Release the cake from the rack by running a knife underneath it all the way around. Use the Baker-Spade to move cake to a flat serving platter. Keep in the refrigerator until ready to serve. Serves 12.

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