Black Forest Cake Jell O Shot Recipes

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BLACK FOREST CAKE ICING



Black Forest Cake Icing image

This recipe is great with black forest cake or on any other cake. Pair this icing with cherry pie filling and your favorite chocolate cake recipe for a delicious Black Forest cake.

Provided by D.C. Simpson

Categories     Desserts     Frostings and Icings     White

Time 20m

Yield 12

Number Of Ingredients 3

3 cups heavy whipping cream
4 ½ tablespoons white sugar
1 ½ teaspoons vanilla extract

Steps:

  • Beat cream, sugar, and vanilla extract together in a bowl with an electric mixer until icing is stiff. Refrigerate until set, about 15 minutes.

Nutrition Facts : Calories 225 calories, Carbohydrate 6.4 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.7 mg, Sugar 4.8 g

BLACK FOREST CAKE I



Black Forest Cake I image

This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.

Provided by Linda Greer

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 12

Number Of Ingredients 16

2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  • In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  • Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
  • Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  • Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  • With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g

ULTIMATE BLACK FOREST CAKE



Ultimate Black Forest Cake image

Very delicious and easy to make. Garnish with chocolate curls made by using a cheese grater on semisweet chocolate.

Provided by 12YEAROLDCHEF

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h5m

Yield 8

Number Of Ingredients 16

2 cups white sugar, divided
1 ⅔ cups all-purpose flour
1 cup cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup shortening
2 eggs
1 teaspoon vanilla extract
1 ½ cups buttermilk
½ cup cherry liqueur, divided
1 cup heavy whipping cream
2 tablespoons cherry liqueur
½ teaspoon vanilla extract
1 cup confectioners' sugar
1 pinch salt
1 (16 ounce) can pitted sour cherries, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
  • Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
  • Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.

Nutrition Facts : Calories 693.7 calories, Carbohydrate 105 g, Cholesterol 89.1 mg, Fat 27.3 g, Fiber 4.9 g, Protein 9 g, SaturatedFat 11.6 g, Sodium 630.6 mg, Sugar 77.7 g

EASIEST BLACK FOREST CAKE



Easiest Black Forest Cake image

Make and share this Easiest Black Forest Cake recipe from Food.com.

Provided by Karen..

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 (18 ounce) box devil's food cake mix, baked as directed in 9 x 13 inch pan and left in pan
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) container Cool Whip, thawed
1 tablespoon almond extract
2 tablespoons vanilla extract
1 (5 1/8 ounce) box instant vanilla pudding, prepared as directed (use gelatin-free version to make vegetarian)
1 (21 ounce) can cherry pie filling
chocolate sprinkles
maraschino cherry

Steps:

  • Mix cherry pie filling and almond extract.
  • While cake is still warm, poke top all over with fork and spread the cherry filling mixture all over the top.
  • When you prepare vanilla pudding, make it as directed on box, but add the vanilla extract to it with the milk.
  • Fold Cool Whip into pudding.
  • Spread pudding mixture over cake, covering the cherry pie filling.
  • Decorate with chocolate sprinkles and cherries.
  • Chill until serving time.

Nutrition Facts : Calories 425.8, Fat 18.8, SaturatedFat 6.7, Cholesterol 46.5, Sodium 558.2, Carbohydrate 61.1, Fiber 1.3, Sugar 32.4, Protein 4.5

BLACK FOREST DELIGHT



Black Forest Delight image

Get the recipe for Black Forest Delight. Our Black Forest Delight recipe gives you that familiar chocolate and cherry flavor, without all the work.

Provided by My Food and Family

Categories     Baking Ingredients

Time 4h

Yield 16 servings

Number Of Ingredients 9

1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/3 cup drained maraschino cherries, divided
1 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) round layers. Loosen cakes from sides of pans with knife; cool in pans 15 min.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Pierce cake layers with large fork at 1/2-inch intervals. Pour half the gelatin over each cake. Refrigerate 3 hours.
  • Mix sour cream and sugar in medium bowl; gently stir in COOL WHIP. Dip bottom of 1 cake pan in warm water 10 sec.; invert cake onto plate. Carefully remove pan; spread cake with 1 cup COOL WHIP mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake on plate. Remove remaining cake layer from pan; place on first cake layer. Frost top and sides with remaining COOL WHIP mixture.
  • Melt chocolate as directed on package; cool slightly. Drizzle over cake. Garnish with reserved cherries.

Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 28 g, Protein 3 g

BLACK FOREST CAKE II



Black Forest Cake II image

Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.

Provided by Valinda

Categories     World Cuisine Recipes     European     German

Time 2h10m

Yield 12

Number Of Ingredients 19

1 ⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups buttermilk
½ cup kirschwasser
½ cup butter
3 ½ cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
½ teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
  • Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
  • In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
  • In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Nutrition Facts : Calories 692.6 calories, Carbohydrate 88.8 g, Cholesterol 106.9 mg, Fat 33.6 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 17.4 g, Sodium 468.3 mg, Sugar 70.2 g

BLACK FOREST PUDDING CAKE



Black Forest Pudding Cake image

A friend of mine got this from the back of a Hershey's Cocoa box, but the recipe is so old she's copied it over many times. It's really good, really easy, and very impressive!

Provided by Mirj2338

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/4 cups granulated sugar, divided
1 cup flour
3 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or 1/3 cup margarine, melted
1 1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1/4 cup cocoa
1 1/4 cups hot water
1/4 cup kirsch (or 2 tablespoons water plus 1/2 teaspoon almond extract)
cherry pie filling

Steps:

  • Heat oven to 350°F.
  • Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl.
  • Add milk, melted butter and vanilla.
  • Beat until smooth.
  • Spread into 8 or 9 inch square baking pan.
  • Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl.
  • Sprinkle mixture evenly over batter.
  • Combine hot water and kirsch, pour it over the batter.
  • Do not stir.
  • Bake for 40 minutes or until the center is almost set.
  • Let rest 15 minutes.
  • Spoon into dessert dishes, spooning sauce from the bottom of pan over the top.
  • Serve with cherry pie filling.

Nutrition Facts : Calories 262, Fat 7, SaturatedFat 4.2, Cholesterol 18, Sodium 185.5, Carbohydrate 48.2, Fiber 1, Sugar 35.7, Protein 2.5

"PRETTY MUCH A PIECE OF HEAVEN" BLACK FOREST CAKE



I lived in Germany when I was little and I continue to love German desserts. Black Forest Cake is one of my faves, only I Americanized it and made it more amazing! I took my mom's great chocolate cake and added to it to create this masterpiece which recently took first place in the cake division of our city bake-off. My husband took the leftovers to a Chemistry Society meeting and they said that it was amazing and he didn't bring any back home with him. I hope you enjoy it just as much as those judges and those crazy chemists.

Provided by Amanda Marie Pack

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h1m

Yield 12

Number Of Ingredients 11

1 (15.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
¾ cup water
¼ cup vegetable oil
½ (6 ounce) jar maraschino cherries, quartered, juice drained and reserved
1 (12 ounce) bag chocolate chips
1 cup heavy whipping cream
2 tablespoons white sugar
½ teaspoon cream of tartar
1 (12 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  • Combine chocolate cake mix and instant pudding mix in a large bowl. Add eggs, water, and vegetable oil; mix well to combine. Mix in 1/2 cup maraschino cherry juice until smooth. Stir in cherry pieces and chocolate chips. Divide cake batter between prepared pans, filling each halfway.
  • Bake cakes in the preheated oven until toothpicks inserted in the centers come out clean, 26 to 32 minutes. Remove from oven and let cool, 10 minutes. Remove from pans and transfer to wire racks to cool completely, about 1 hour.
  • Beat heavy cream in a chilled glass or metal bowl with an electric mixer on low speed until foamy, about 1 minute. Add sugar and cream of tartar. Increase speed to high and beat until stiff peaks form, 4 to 6 minutes.
  • Spread 1/4 of the whipped cream evenly over the bottom cake layer. Cover whipped cream with a thin layer of pie filling. Place second layer of cake on top. Spread another 1/4 of the whipped cream over the second layer; cover with pie filling. Place third layer of cake on top. Spread remaining whipped cream on top; cover with remaining pie filling.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 64.7 g, Cholesterol 89.2 mg, Fat 27.8 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 12 g, Sodium 466.8 mg, Sugar 37.5 g

BLACK FOREST SHOOTER



Black Forest Shooter image

Categories     Milk/Cream     Alcoholic     Chocolate     Christmas     Cocktail Party     New Year's Eve     Cherry     Gourmet     Drink

Yield Serves 1

Number Of Ingredients 6

2 teaspoons chilled white crème de cacao
2 teaspoons chilled Balaton or Morello cherry juice
2 teaspoons chilled heavy cream
1 (1-oz) piece chocolate (not unsweetened) for shaving
Special Equipment
a 2-oz shot glass

Steps:

  • Put crème de cacao in shot glass. Hold a regular teaspoon (not a measuring spoon) upside down over liqueur (spoon should be at a diagonal, with only the tip touching the liqueur), then gently pour cherry juice over curved part of spoon to float it on top of crème de cacao.
  • Using a clean, dry teaspoon, gently pour cream into glass in same manner, creating a third layer. Shave some chocolate over cream using a vegetable peeler.

BLACK FOREST CUPCAKES



Black Forest Cupcakes image

Discover the easy way to make sumptuous Black Forest Cupcakes with My Food and Family. Watch this video to make the best Black Forest Cupcakes around.

Provided by My Food and Family

Categories     Fruit Desserts

Time 1h2m

Yield Makes 24 servings.

Number Of Ingredients 5

1 pkg. (2-layer size) chocolate cake mix
1/2 cup boiling water
1 pkg. (3 oz.) JELL-O Black Cherry Flavor Gelatin
1-1/2 cups thawed COOL WHIP Whipped Topping
24 maraschino cherries with stems, drained

Steps:

  • Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until slightly thickened.
  • Whisk COOL WHIP gradually into gelatin until well blended. Spread onto cupcakes, using about 2 Tbsp. for each. Top with cherries just before serving.

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

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Black Forest Cake Jell-O® Shot Cherry-flavored gelatin is mixed with creme de cacao, vodka, and white rum then chilled to create these Black Forest cake gelatin shots. By amber.blundon1989 . Jello Shot Cake Recipe. JELL-O SHOT CAKE : 3 cups very cold rum or vodka 6 tsp unflavored gelatin 6 3-oz packages of Jell-o (we used grape, berry blue, lime, …
From foodnewsnews.com


BLACK MAGIC JELLO SHOTS WITH VIDEO - BREAD BOOZE BACON
Place the Jello mix powder in a medium mixing bowl. Add 1 cup boiling water to the powder and whisk to combine until the powder is dissolved. Add the cold water and vodka. Whisk to combine. Fill each plastic cup halfway full with blue jello. Place the cups in the fridge and chill until the jello is just about set, about 45 mins.
From breadboozebacon.com


BLACK FOREST CAKE JELL-O® SHOT THE BEST RECIPES
2019-12-20 Place 1 maraschino cherry into each shot glass; fill with gelatin mixture. Chill in the refrigerator until set, 8 hours to overnight. Remove from refrigerator; top with whipped cream and chocolate syrup.
From recipes4bestrecipes.blogspot.com


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