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1
Preheat oven to 350 F. Grease and line four 8-inch round layer pans.
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2
Set aside.
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3
Put first eight ingredients in a bowl.
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4
Beat with mixer for three min.
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5
Add in Large eggs, and creme de cacao and beat for three more min.
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6
Pour into pans and bake for 10-15 mins.
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7
Cold slightly, then remove from pan.
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8
Cold on wire rack.
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9
Prepare Chocolate Filling: Heat chocolate bar and chocolate caramel candies in a double boiler; cold and blend into creamed butter.
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10
Add in confectioners' sugar and stir in nuts.
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11
Set aside.
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12
Prepare Cream Filling: Cream butter and sugar; add in lowfat milk gradually, beating continuously till smooth and thick.
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13
Beat in Liqueur and lemon juice.
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14
Mix in cashew nuts.
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15
Set aside.
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16
Prepare crust: Cream and blend all the ingredients in a mixing bowl.
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17
Press into an 8-inch round layer pan, bake for 10-15 min or possibly till golden.
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18
To Assemble: Place crust on a serving platter; top with cake layer.
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19
Spread half of the chocolate filling.
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20
Top with another cake and spread half of the cream filling.
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21
Repeat with another cake layer and spread remaining chocolate filling.
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22
Top with last cake layer and spread the remaining cream filling.
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23
Decorate with cherries ore chocolate kisses.
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24
Serves: 10-12
