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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Black Forest Cake Recipe

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This recipe for Black Forest Cake is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 20 oz cans tart pitted cherries, undrained
1 c granulated sugar
1/4 c cornstarch
1 1/2 t vanilla
2 9" chocolate cake layers, baked and cool
3 c cold whipping cream
1/3 c confectioner's sugar
Directions:
Directions:
Drain cherries, reserving 1/2 c juice. Combine reserved cherry juice, cherries, granulated sugar, 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 confectioner's sugar in large bowl with an electric mixer at high speed until stiff peaks form. Reserve 1 1/2 whipping cream for decorative piping.

Place on cake layer on serving plate. Spread with 1 c whipped cream, top with 3/4 c cherry topping. Top with 2nd cake layer, 1 c whipped cream, top with 3/4 c cherry topping, top with 3rd cake layer.

Frost cake sides with remaining whipped cream, pat gently with reserved cake crumbs.

Spoon reserved 1 1/2 c whipped cream into pastry bag fitted with star tip, pipe around top and bottom edges of cake. Spoon over remaining cherry topping over top of cake.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
One of grandma's tricks to form stiff peaks quickly with whipped cream was to chil the mixing bowl and the beaters before beating the cream. She also made sure that the whipping cream was well chilled.

 

 

 

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