Cakes and Frostings

Black Forest Cake

  • 1 box Chocolate cake mix
  • 2 20 oz. cans Pitted cherries
  • 1 cups Sugar
  • 3 tablespoons Cornstarch
  • 1 teaspoons Vanilla
  • 3 cups Whipping cream, chilled
  • 1/3 cups Powdered sugar

    • Bake chocolate cake according to directions on box to make 2 9-inch cakes. Allow cakes to cool.

    Meanwhile, combine cherries with just 1/2 cup liquid (drain remaining liquid off of cherries), sugar, cornstarch and vanilla in a saucepan and cook over low heat until mixture thickens. Remove from heat and set aside.

    Sliceeach cake layer in half horizontally. Crumble one of the halves and set aside. Beat cold whipping cream and confectioner's sugar until stiff peaks form.Place one half layer of cake on a plate and topwith 1/3 of cherry mixture followed by a layer of whipped topping. Place secondlayer of cake over the first and repeatwith the second and third layer ending with cherries on top. Use remaining whipped cream to ice the sides of the cake. Use crumbled cake and press crumbs alongthe sides of the iced cake.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Vanessa Myers of Fort Worth, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!