Black Forest Cake Recipe
This cake was DELICIOUS even though mine didn’t turn out very pretty 
Ingredients
3 (14.5) ounce cans tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons vanilla extract
2 (9-inch) chocolate cake layers, baked and cooled
3 cups cold whipping craem
1/3 cup confectioners’ sugar
Directions
- Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar 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 whipping cream and the confectioners’ sugar in 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 one 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 cake 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.
JODI’S WORDS OF WISDOM:
- Cool the cherry mixture BEFORE adding it to whipped cream
- Cut the top layer of cake so that it is not a mound shape
- Don’t make it Sunday morning before church when you don’t have time to let the layers set
- DON’T make it for a special Father’s Day dinner where lots of extended family will be there UNLESS you have tried it first and know it won’t look like mine!
