Berry Bliss Chocolate!

As promised (although later than I had hoped), here is the finished Double Pocket Card from my tutorial. This time I made little card inserts instead of bookmarks. The chocolate bar insert will actually come with a small Hershey bar (like you get in the 10 pack), so that when that is gone (and for me, it would be immediately!), there is still something for the pocket.
I hope that you can see the true colors of this lovely Berry Bliss paper by Stampin' Up! It does remind me of chocolate and berries, and yummy things to eat, so try this recipe when you have time. It is super easy (I am sure many of you already know this recipe!).

BLACK FOREST CAKE

INGREDIENTS:
1 chocolate cake mix, 2-layer size
2 cups whipping cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract
2 tablespoons Kirsch (cherry liqueur)
1 can (21 ounces) cherry pie filling
1 ounce shaved semisweet chocolate

Prepare chocolate cake following directions on package, making 2 round 9-inch layers. Cool cake thoroughly.
In a small bowl, beat the cream with the confectioners' sugar and vanilla until stiff peaks form.
Brush tops of the cakes with the Kirsch.
Place one cake layer on a cake plate and spread with about 3/4 cup of the whipped cream.
Top with half of the cherry pie filling, then top that with the second chocolate cake layer. Spread the side of the cake with half of the remaining whipped cream. Spoon remaining pie filling on top of cake, keeping it in the center. Spoon or pipe remaining cream around the cherries. Sprinkle the whipped cream around edge with shaved semisweet chocolate.
Serves 12.
No picture for this yet, as it is midnight and I won't make it until tomorrow!

Stamps: sentiment by Stampabilities; Chocolate bar and "sweet" by Stampin' Up!
Paper: Berry Bliss DP
Ink: Chocolate Chip and Purely Pomegranate
Accessories: silk flowers, K & Co. gems, Purely Pomegranate satin ribbon, brown brads, round tab punch
Thanks for stopping by!