Black Forest Cake

A German tradition, Black Forest Cake pairs rich chocolate cake with cherries. With its topping of whipped cream and chocolate curls, it makes a stunning company dessert.

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  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 10
  • servings 12
 

Ingredients

Cake

1
(1 lb. 2.25-oz.) pkg. pudding-included dark chocolate cake mix
1 1/4
cups water
1/3
cup oil
2
eggs

Filling

1
(21-oz.) can cherry pie filling
1/2
teaspoon almond extract

Frosting

1
pint (2 cups) whipping cream
1/2
cup powdered sugar
2
tablespoons brandy
Chocolate curls, if desired

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LOCATION

Steps

  • 1 Heat oven to 350°F. Grease and flour two 8 or 9-inch round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans.
  • 2 Bake at 350°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.
  • 3 In small bowl, combine filling ingredients; mix well.
  • 4 In medium bowl, beat whipping cream at high speed until slightly thickened. Gradually add powdered sugar, beating until stiff peaks form. Fold in brandy.
  • 5 Place 1 cake layer, top side down, on serving plate; spread 1 cup filling to within 1 inch of edge. Top with second cake layer, top side up. Frost sides and top with whipped cream. Spoon remaining filling in center of top of cake. Garnish with chocolate curls. Store in refrigerator.
  • 1 Heat oven to 350°F. Grease and flour two 8 or 9-inch round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans.
  • 2 Bake at 350°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.
  • 3 In small bowl, combine filling ingredients; mix well.
  • 4 In medium bowl, beat whipping cream at high speed until slightly thickened. Gradually add powdered sugar, beating until stiff peaks form. Fold in brandy.
  • 5 Place 1 cake layer, top side down, on serving plate; spread 1 cup filling to within 1 inch of edge. Top with second cake layer, top side up. Frost sides and top with whipped cream. Spoon remaining filling in center of top of cake. Garnish with chocolate curls. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
12g,
12%
),
Cholesterol
90mg
90%;
Sodium
420mg
420%;
% Daily Value*:
Exchanges:
1 Starch; 3 Fruit; 4 Other Carbohydrate; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.