Recipe: Swiss Chocolate Almond Liqueur Cake with Whipped Cream Frosting (using cake mix and cherry pie filling) (not exactly your fondant covered cake)

This cake seems to be very good. Perhaps you can use it instead of your idea.

SWISS CHOCOLATE ALMOND LIQUEUR CAKE

FOR THE CAKE:
1 (18.25 ounce) box Pillsbury Plus dark chocolate cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
FOR THE FILLING AND FROSTING:
1 pint (2 cups) heavy (whipping) cream
1/2 cup confectioners' sugar
7 to 11 tablespoons Swiss chocolate almond liqueur, divided use
1 (21 ounce) can prepared cherry pie filling
2 tablespoons sliced or slivered almonds (for garnish)

Preheat oven to 350 degrees F. Grease and flour two (8- or 9-inch) round cake pans.

In large bowl combine the dry cake mix with the water, oil, and eggs at low speed until moistened. Beat 2 minutes at highest speed. Pour onto prepared pans.

Bake for 30 to 35 minutes or until wooden pick comes out clean. Cool cake in pans 15 minutes. Invert onto cooling racks to cool completely.

TO MAKE THE FROSTING:
In medium bowl beat whipping cream at highest speed until slightly thickened. Add confectioners' sugar gradually. Continue beating until stiff peaks form. Fold in 4 to 6 tablespoons liqueur. Set aside.

TO MAKE THE FILLING:
In small bowl combine cherry fruit filling and 3 to 5 tablespoons liqueur. Set aside.

TO ASSEMBLE THE CAKE:
Place one cake layer on serving plate. Spread 1 cup filling to within 1 inch of edge. Place 2nd cake layer on top of filling. Frost top and sides with sweetened whipping cream. Spoon remaining filling in center of top cake layer. Garnish with almonds. Chill.

Servings: 12
Adapted from unknown source