Black Forest Delight Cake Recipes

BLACK FOREST DELIGHT CAKE

Steps:

• Preheat oven to 350°F
• Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans.
• Loosen layers from sides of pans with knife or metal spatula.
• Cool 15 minute.
• Bring 1 cup of the water to boil; stir into dry jelly powder until completely dissolved.
• Add remaining 1/4 cup of water.
• Pierce cake layers with large fork at 1/2 inch intervals.
• Carefully pour half of the jelly mixture over each cake layer.
• Refrigerate at least 3 hours.
• Mix sour cream and icing sugar; gently stir in whipped topping.
• Dip 1 cake pan in warm water 10 sec.; unmold onto serving plate.
• Spread with 1 cup whipped topping mixture.
• Reserve a few cherries for garnish.
• Chop remaining cherries; sprinkle over.
• Unmold second cake layer; carefully place on first cake layer.
• Frost top and sides with whipped topping mixture.
• Drizzle with melted chocolate; garnish with reserved cherries.

BLACK FOREST CHEESECAKE DELIGHT

Steps:

• Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
• Bake at 350 degrees F., 10 minutes.
• Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in chocolate and extract; pour over crust.
• Bake at 350 degrees F., 45 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Top cheesecake with pie filling and whipped topping just before serving.

BLACK FOREST CAKE I

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.