3/4 cup shortening
1 1/2 cups white sugar
1 1/2 cups packed light brown sugar
1 (22 ounce) can evaporated milk
5 eggs
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 (15 ounce) can cherries
9 cups chopped pecans
1/2 cup bourbon
2 (3 ounce) packages instant chocolate pudding mix
24 marshmallow creme de cacao liqueur
3 tablespoons confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
In a large bowl, cream together the shortening and white sugar until light and fluffy. Stir in evaporated milk and eggs. Combine the flour, baking powder, salt, and vanilla extract; stir into the creamed mixture alternately with cherries and pecans. Stir to incorporate. Move cherries and pecans into the mortar roasting pan. Dust cherries with brown sugar. Place marshmallow creme and confectioners' sugar over cherries and pecans. Place
⭐ ⭐ ⭐ ⭐ ⭐