Instructions: Preheat oven to 350 F. Grease and line four 8-inch round layer pans.

Set aside.

Put first eight ingredients in a bowl. Beat with mixer for three minutes. Add eggs, and creme de cacao and beat for three more minutes. Pour into pans and bake for 10-15 mins. Cool slightly, then remove from pan. Cool on wire rack.

Prepare Chocolate Filling: Melt chocolate bar and chocolate caramel candies in a double boiler; cool and blend into creamed butter. Add confectioners sugar and stir in nuts. Set aside.

Prepare Cream Filling: Cream butter and sugar; add milk gradually, beating continuously until smooth and thick. Beat in Liqueur and lemon juice. Fold in cashew nuts. Set aside.

Prepare crust: Cream and blend all the ingredients in a mixing bowl.

Press into an 8-inch round layer pan, bake for 10-15 minutes or until golden brown.

To Assemble: Place crust on a serving platter; top with cake layer.

Spread half of the chocolate filling. Top with another cake and spread half of the cream filling. Repeat with another cake layer and spread remaining chocolate filling. Top with last cake layer and spread the remaining cream filling. Decorate with cherries ore chocolate kisses.

Serves: 10-12

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.