Black Forest Cake

(3)
  1 reviews
  • 30 min prep time
  • 2 hr 30 min total time
  • 10 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 3 In small bowl, combine filling ingredients; mix well.
  4. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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