Black Forest Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 (20 oz) cans tart pitted cherries, undrained1 cup (24 packets) sugar substitute1/4 c cornstarch1 1/2 tsp vanilla extract2 (9") chocolate cake layers baked and cooled (1 box cake mix)3 cups cold whipping cream1/3 c confectioners sugar
Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, sugar substitute and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
Split each cake layer in half horizontally. Crumble one half layer; set aside.
Beat cold whippping cream and the confectioners sugar in a large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.
Place cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third layer.
Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
Spoon reserved 1 1/2 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.
Because this is so rick I suggest having it served in 16 servings instead of just 8.
Number of Servings: 16
Recipe submitted by SparkPeople user JCHLLM.
Split each cake layer in half horizontally. Crumble one half layer; set aside.
Beat cold whippping cream and the confectioners sugar in a large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.
Place cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third layer.
Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
Spoon reserved 1 1/2 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.
Because this is so rick I suggest having it served in 16 servings instead of just 8.
Number of Servings: 16
Recipe submitted by SparkPeople user JCHLLM.
Nutritional Info Amount Per Serving
- Calories: 305.1
- Total Fat: 15.8 g
- Cholesterol: 95.6 mg
- Sodium: 285.9 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 1.7 g
- Protein: 3.0 g
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