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Black Forest Cake - Marcy Howell

Recipe

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Ingredients

  • 2 (20 oz) cans tart pitted cherries, drained
  • 1 cup sugar
  • .25 cup cornstarch
  • 1.5 tsp vanilla
  • 2 (9-inch) chocolate cake layers, baked and cooled
  • 3 cups whipping cream
  • .5 cup powdered sugar

Steps

  1. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
  2. Split each cake layer in half horizontally. Crumble one half layer and set aside.
  3. Beat cold whipping cream with the powdered sugar in a large bowl. Whip until stiff peaks form. Reserve 1 1/2 cups for decorative piping.
  4. Place one cake layer on a serving plate. Spread with 1 cup whipped cream. Top this with 3/4 cup cherry topping. Top with second layer of cake, 1 cup whipped cream and 3/4 cup cherry mixture. Place the 3rd cake layer.
  5. Frost cake sides with remaining whipped cream. Gently pat the reserved cake crumbs on the sides.
  6. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with a star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping over the top of the cake.
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