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Category: Desserts, Cakes & Pies
Prep Time: Cook Time: Total Time: 30 min
2 (20 oz) cans of tart pitted cherries, undrained
1 cup granulated sugar
¼ cup cornstarch
1½ tsp vanilla extract
2 (9”) chocolate cake layers, baked and cooled
3 cups cold whipping cream
1/3 cup confectioners’ sugar
1. Drain cherries reserving ½ cup juice. Combined reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2. Split each cake layer in half horizontally. Crumble one half layer and set aside.
3. Beat cold whipping cream and confectioners’ sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1½ cups whipped cream for decorative piping.
4. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with ¾ cherry topping. Top with second cake layer, 1 cup whipped cream and ¾ cup cherry topping; top with third cake layer.
5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
6. Spoon reserved 1½ cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.
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Cakes - Black Forest
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Category: Desserts, Cakes & Pies
Prep Time: Cook Time: Total Time: 30 min
2 (20 oz) cans of tart pitted cherries, undrained
1 cup granulated sugar
¼ cup cornstarch
1½ tsp vanilla extract
2 (9”) chocolate cake layers, baked and cooled
3 cups cold whipping cream
1/3 cup confectioners’ sugar
1. Drain cherries reserving ½ cup juice. Combined reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2. Split each cake layer in half horizontally. Crumble one half layer and set aside.
3. Beat cold whipping cream and confectioners’ sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1½ cups whipped cream for decorative piping.
4. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with ¾ cherry topping. Top with second cake layer, 1 cup whipped cream and ¾ cup cherry topping; top with third cake layer.
5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
6. Spoon reserved 1½ cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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