BLACK FOREST CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg. (3.9 oz.) JELLO Chocolate Flavor Instant Pudding
1 can (21 oz.) cherry pie filling, drained
1/4 cup Kirsch (cherry brandy)
1 tub (8 oz.) COOL WHIP Extra Creamy Whipped Topping, thawed, divided
1 oz. SemiSweet Chocolate, coarsely grated
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Directions: |
Directions:Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 2 (9 inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Mix cherry pie filling and kirsch. Reserve 1/2 cup each of the cherry mixture and COOL WHIP for garnish; spoon remaining cherry mixture onto 1 cake layer on plate. Cover with 1 cup of the remaining COOL WHIP and second cake layer. Spread 11/ 2 cups of the remaining COOL WHIP onto top and side of cake. Top with dollops of the remaining COOL WHIP. Garnish with reserved cherry mixture and grated chocolate. Keep refrigerated. |
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Number Of
Servings: |
Number Of
Servings:16 |
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