EASY DRESSED-UP BLACK FOREST CAKE
After traveling to Germany and loving their Black Forest Cake, I came home wanting to recreate it with what I had at the time. I was 17 and could only purchase, not yet create, so here is what I did. To this day my son requests it for his birthday every year. Pie filling should ooze out - this is the art of the cake!
Provided by SILVREZS
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 11h50m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed until combined, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Divide batter between prepared pans.
- Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool in the pans, about 5 minutes. Invert onto a wire rack and cool completely, about 1 hour. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer on medium speed until stiff peaks form, about 5 minutes.
- Cut each cake in half horizontally with a bread knife, to make 4 layers. Place one layer on a serving plate. Spread 1/4 of the whipped cream on top. Top with 1/3 of the cherry pie filling; spread evenly. Place second cake layer on top. Repeat layering whipped cream, cherry pie filling, and cake layers, ending with whipped cream on top.
- Grate chocolate bar or shave into curls with a peeler; scatter on top of whipped cream.
- Refrigerate cake until flavors combine, about 2 hours.
Nutrition Facts : Calories 630 calories, Carbohydrate 61.9 g, Cholesterol 154.3 mg, Fat 40.2 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 15.9 g, Sodium 498.9 mg, Sugar 26.2 g
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