Black Forest Cake | Sharon Raasch – Imperial, Neb.
2 20-oz. cans tart pitted cherries, undrained
1 c. sugar
1/4 c. corn starch
1 1/2 tsp. vanilla
2 (9-inch) already baked chocolate layers, cooled
3 c. cold whipped cream, divided
1/3 c. powdered sugar
Drain cherries, reserving 1/2 c. cherry juice.
Combine reserved cherry juice, cherries, sugar and corn starch in saucepan.
Cook and stir until thickened; add vanilla and stir again.
Split each cake layer in half horizontaly.
Crumble half layer and set aside.
Beat cold whipped cream and the powdered sugar in a large bowl with an electric mixer set on high until stiff peaks form.
Reserve 1 1/2 c. whipped cream for decorating.
Place one cake layer on a serving plate.
Spread with 1 c. whipped cream, top with 3/4 c. cherry topping.
Top with second layer and repeat.
Top with third layer and frost with remaining whipped cream, pat gently with reserved cake crumbs.
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