BLACK FOREST PUDDING CAKE
Steps:
- For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes.
- For the pudding: Mix together the pudding and whipped topping in a small bowl.
- For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate.
BLACK FOREST PUDDING CAKE
A friend of mine got this from the back of a Hershey's Cocoa box, but the recipe is so old she's copied it over many times. It's really good, really easy, and very impressive!
Provided by Mirj2338
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl.
- Add milk, melted butter and vanilla.
- Beat until smooth.
- Spread into 8 or 9 inch square baking pan.
- Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl.
- Sprinkle mixture evenly over batter.
- Combine hot water and kirsch, pour it over the batter.
- Do not stir.
- Bake for 40 minutes or until the center is almost set.
- Let rest 15 minutes.
- Spoon into dessert dishes, spooning sauce from the bottom of pan over the top.
- Serve with cherry pie filling.
Nutrition Facts : Calories 262, Fat 7, SaturatedFat 4.2, Cholesterol 18, Sodium 185.5, Carbohydrate 48.2, Fiber 1, Sugar 35.7, Protein 2.5
EASY AND QUICK BLACK FOREST PUDDING
I can't remember where I got this from. But I keep a can of cherries in the cupboard, a sachet of the pudding mix and knowing that the corner shop stocks cream, have always got a posh pud on hand for unexpected guests. Use deep glasses so that the layers can be seen. You want the light to shine through the cherries. The original recipe called for chocolate instant pudding, but my family prefers toffee flavour. Oh, and I always make twice as much because people always want seconds.
Provided by Sherrie-pie
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Divide the cherry pie filling amongst four glasses.
- Make the chocolate pudding according to instructions, using the milk.
- Divide it amongst the four glasses.
- Top with swirled whipped cream.
- Toppings:.
- flaked chocolate and/or fresh cherries.
Nutrition Facts : Calories 455.3, Fat 29.4, SaturatedFat 18.2, Cholesterol 108.1, Sodium 259.6, Carbohydrate 44.4, Fiber 1.1, Sugar 6.5, Protein 4.5
"PRETTY MUCH A PIECE OF HEAVEN" BLACK FOREST CAKE
I lived in Germany when I was little and I continue to love German desserts. Black Forest Cake is one of my faves, only I Americanized it and made it more amazing! I took my mom's great chocolate cake and added to it to create this masterpiece which recently took first place in the cake division of our city bake-off. My husband took the leftovers to a Chemistry Society meeting and they said that it was amazing and he didn't bring any back home with him. I hope you enjoy it just as much as those judges and those crazy chemists.
Provided by Amanda Marie Pack
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h1m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Combine chocolate cake mix and instant pudding mix in a large bowl. Add eggs, water, and vegetable oil; mix well to combine. Mix in 1/2 cup maraschino cherry juice until smooth. Stir in cherry pieces and chocolate chips. Divide cake batter between prepared pans, filling each halfway.
- Bake cakes in the preheated oven until toothpicks inserted in the centers come out clean, 26 to 32 minutes. Remove from oven and let cool, 10 minutes. Remove from pans and transfer to wire racks to cool completely, about 1 hour.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer on low speed until foamy, about 1 minute. Add sugar and cream of tartar. Increase speed to high and beat until stiff peaks form, 4 to 6 minutes.
- Spread 1/4 of the whipped cream evenly over the bottom cake layer. Cover whipped cream with a thin layer of pie filling. Place second layer of cake on top. Spread another 1/4 of the whipped cream over the second layer; cover with pie filling. Place third layer of cake on top. Spread remaining whipped cream on top; cover with remaining pie filling.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 64.7 g, Cholesterol 89.2 mg, Fat 27.8 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 12 g, Sodium 466.8 mg, Sugar 37.5 g
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