Chocolate Cherry Pomegranate Eggnog Cake

• Produce

  • 2 10.5 ounce jars Robert rothschild tart cherry preserves with pomegranate

• Baking & Spices

  • 1 Boxed chocolate cake mix + ingredients listed on box
  • 1/3 cup Cornstarch
  • 1 Pomegranate arils and chocolate shavings
  • 1/2 cup Sugar

• Beer, Wine & Liquor

  • 1 qt Eggnog

Found on melaniemakes.com

Description

Ingredients

• 1 boxed chocolate cake mix + ingredients listed on box
• 2 10.5 ounce jars Robert Rothschild Tart Cherry Preserves with Pomegranate
• 1 quart eggnog
• 1/2 cup sugar
• 1/3 cup cornstarch
• pomegranate arils and chocolate shavings, to garnish

Directions

• Prepare cake mix in two 8 or 9 pans according to package directions. 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 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.