The recipe that I used is from Kraft. I used it as a guide and then changed a few things. I added Grand Marnier, lemon extract, and fresh lemon zest to the cake. The method in which I beat the batter was to insure a perfect texture.
|I made the black cherry sauce from scratch. Pitting cherries|
without a cherry pit remover is not fun. I added dark rum to the sauce for a little kick.