Black Forest Cake

Le Gout's Note:

My daughter loves cherries. For her birthday, I've been making this cake. It is fairly simple and can be made 13x9" or with 2-8 inch rounds. I used 'light' cherries for the topping, and frozen dark for the cake itself. This choice is up to you, as long as the amount of moisture is equivalent. I also took the juice from the cherry topping and added it to the whip cream, to make it flavorful, so I wouldn't add additional sugar, and to color it ever so slightly.

• Total Time: 48 mins
• Prep Time: 10 mins
• Cook Time: 38 mins

Ingredients:

Serves: 12-16

Yield: 1.0 sheet

• 1 (16 ounce) package dark cherries (frozen)
• 1 (18 ounce) package devil's food cake mix
• 1 (15 ounce) can cherry pie filling (no added sugar or light)
• 1 pint heavy whipping cream
• 1 (15 ounce) container chocolate fudge frosting (light or reduced sugar)
• 1/3 cup vegetable oil
• 3 eggs (or egg substitute)
• 3/4 cup water
• 1 tablespoon oil
• 1/8 cup flour

Directions:

1. Preheat oven to 325 or 350 degrees depending on type of pan used. Oil and flour bottom, and bottom corners of pan.
2. Prepare cake mix as directed on box, reducing water to 3/4 cup. Batter will be stiff. (Can use stand mixer for this part.).
3. Add Dark Cherries to cake mix and fold in, stirring until moisture is absorbed.
4. Pour cake mix into pan and cook for desired time. I used a 13x9" pan and set the timer for 38 minutes.
5. While cake is cooking, separate cherries from Cherry Pie filling, placing the syrup into mixing bowl (using stand mixer or hand mixer), adding to this the Heavy Whipped Cream. Whip to soft or medium peaks. Refrigerate until cake is cooled.
6. Once cake has cooled, frost with frosting. (If two layer cake, put cherries between layers and use frosting on outside of both layers.) If one pan, frost cooled cake completely, top and sides.
7. Place drained cherries on top of frosted cake (for 13x9" pan). This can be done in symmetrical mounds or spread in the middle, in a rectangular shape.
8. Place cherry flavored whipped cream in pastry bag with choice of tip, and decorate by surrounding cherries with puffs of cream. Retain remaining whip cream for service.