"PRETTY MUCH A PIECE OF HEAVEN" BLACK FOREST CAKE
I lived in Germany when I was little and I continue to love German desserts. Black Forest Cake is one of my faves, only I Americanized it and made it more amazing! I took my mom's great chocolate cake and added to it to create this masterpiece which recently took first place in the cake division of our city bake-off. My husband took the leftovers to a Chemistry Society meeting and they said that it was amazing and he didn't bring any back home with him. I hope you enjoy it just as much as those judges and those crazy chemists.
Provided by Amanda Marie Pack
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h1m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Combine chocolate cake mix and instant pudding mix in a large bowl. Add eggs, water, and vegetable oil; mix well to combine. Mix in 1/2 cup maraschino cherry juice until smooth. Stir in cherry pieces and chocolate chips. Divide cake batter between prepared pans, filling each halfway.
- Bake cakes in the preheated oven until toothpicks inserted in the centers come out clean, 26 to 32 minutes. Remove from oven and let cool, 10 minutes. Remove from pans and transfer to wire racks to cool completely, about 1 hour.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer on low speed until foamy, about 1 minute. Add sugar and cream of tartar. Increase speed to high and beat until stiff peaks form, 4 to 6 minutes.
- Spread 1/4 of the whipped cream evenly over the bottom cake layer. Cover whipped cream with a thin layer of pie filling. Place second layer of cake on top. Spread another 1/4 of the whipped cream over the second layer; cover with pie filling. Place third layer of cake on top. Spread remaining whipped cream on top; cover with remaining pie filling.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 64.7 g, Cholesterol 89.2 mg, Fat 27.8 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 12 g, Sodium 466.8 mg, Sugar 37.5 g
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my attitude Boy
[email protected]The instructions are a bit confusing. It's not clear when to add the eggs or how long to bake the cake.
NAVEED QAMAR
[email protected]This recipe is missing some key ingredients. It doesn't say how much flour to use or what type of chocolate to use.
Rafsin miya
[email protected]This cake was a disaster! It didn't rise properly and the frosting was too runny. I had to throw the whole thing away. :(
Mostafa Monged
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't amazing either. I probably won't make it again.
Samir Limbu
[email protected]The frosting was a bit too runny. I think I'll try using a different recipe next time.
Abdulkerim Shfa
[email protected]The cake was a bit dry. I think I might add some extra milk or butter next time.
Kha Liq
[email protected]This cake was a little too sweet for my taste. I think I'll reduce the amount of sugar next time I make it.
Md Oyized
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had. Thanks for sharing this recipe, Alice!
Danielgg Hjkl
[email protected]This cake was a bit more time-consuming to make than I expected, but it was totally worth it. It's the best Black Forest cake I've ever had.
Rachel Moloney
[email protected]I'm not usually a fan of Black Forest cake, but this recipe changed my mind. The combination of chocolate, cherries, and whipped cream was heavenly. Highly recommend!
Armando Provencio
[email protected]Followed the recipe to the T and it came out perfectly. The cake was moist and the frosting was rich and creamy. Will definitely make this again!
Mg sadhin gazi Sadhin gazi
[email protected]This Black Forest cake was a huge hit at my party! It was so delicious and everyone loved it. Thanks for sharing this recipe, Alice!