Duncan Hines Black Forest Torte Supreme Recipes

BLACK FOREST TORTE

Black Forest Torte image

Provided by Food Network

Categories dessert

Time 26m

Yield 12 to 16 Servings

Number Of Ingredients 7

Ingredients

1 pkg Duncan Hines® Moist Deluxe® Dark Chocolate Fudge Cake Mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
2 1/2 cups whipping cream
2 1/2 tbsp confectioners' sugar
1 (21 oz) can cherry pie filling

Steps:

Preheat oven to 375 degrees F. Grease and flour two 8-inch round cake pans.
Prepare, bake and cool cake according to package directions.
Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.
To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.

BLACK FOREST TORTE

Black Forest Torte image

Looking for a surefire way to impress guests? Present this eye-catching torte! It features a moist chocolate cake and both a rich chocolate filling and a smooth cream filling.-Glatis McNiel, Constantine, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 17

Ingredients

2/3 cup butter
4 ounces unsweetened chocolate
1-1/3 cups all-purpose flour
1-3/4 cups sugar
1-1/4 teaspoons baking soda
1/4 teaspoon baking powder
1-1/4 cups water
1 teaspoon vanilla extract
3 large eggs, room temperature
CHOCOLATE FILLING:
2 bars (4 ounces each) German sweet chocolate, divided
3/4 cup butter
1/2 cup chopped pecans
CREAM FILLING:
2 cups heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract

Steps:

Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition., Pour into the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator.

Nutrition Facts : Calories 452 calories, Fat 34g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 292mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

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