Black Forest Cake

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 12
• 2 (20 ounce) cans tart pitted cherries, undrained
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 teaspoons vanilla extract
• 2 (9 inch) 9-inch layers of chocolate cake, baked and cooled
• 3 cups cold whipping cream
• 1/3 cup confectioners' sugar

Recipe

• 1 drain cherries, reserving 1/2 cup juice.
• 2 combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan.
• 3 cook and stir over low heat until thickened.
• 4 add vanilla and stir.
• 5 split each cake layer in half horizontally.
• 6 crumble one half layer, set aside.
• 7 beat cold whipping cream and the confectioner's sugar in large bowl with an electric mixer set at high speed until stiff peaks form.
• 8 reserve 1 1/2 cups whipped cream for decorative piping.
• 9 place one cake layer on serving plate.
• 10 spread with 1 cup whipped cream; top with 3/4 cup cherry topping.
• 11 top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.
• 12 frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
• 13 spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake.
• 14 spoon remaining cherry topping over top of cake.