LOW FAT BLACK FOREST-LIKE CAKE
I am in love with black forest cake but wanted to come up with a some-what healthy alternative. This was a total hit and I will make it for a long time. I looked around on the site but couldn't find anything like it...hope you enjoy:)
Provided by Fitzjam
Categories Dessert
Time 4h2m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- You may make this in either in individual dishes or in a larger container, depending on how much you want to make.
- Line the bottom of your dish with chocolate wafers.
- On top of those put a layer of cool whip.
- Then place wafers on top.
- Place layer of pie filling on wafers.
- More cool whip.
- More wafers.
- I think you get the idea.
- When finished, place in the refrigerator for at least 4 hours. This will ensure the wafers soften and turn into a cake-like substance.
- ENJOY!
Nutrition Facts : Calories 65, Fat 2.1, SaturatedFat 0.6, Cholesterol 0.3, Sodium 87, Carbohydrate 10.9, Fiber 0.5, Sugar 4.5, Protein 1
REDUCED FAT BLACK FOREST CHOCOLATE CAKE
Make and share this Reduced Fat Black Forest Chocolate Cake recipe from Food.com.
Provided by Mary K. W.
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine condensed milk, applesauce, sugar, eggs, and egg white; mix well.
- In a small bowl, combine dry ingredients; stir into milk mixture just until moistened. Gradually add water. Stir in chips.
- Pour into 12-cup bundt pan coated with non-stick cooking spray. Bake 35 to 40 minutes or until wooden toothpick inserted near center comes out clean.
- Cool 15 minutes; remove from pan.
- Cool for additional 30 minutes.
- Slice cake to serve and top with cherry filling.
Nutrition Facts : Calories 194.1, Fat 4.1, SaturatedFat 2.2, Cholesterol 26.4, Sodium 300.8, Carbohydrate 38.1, Fiber 1.7, Sugar 14.7, Protein 3.3
ULTIMATE BLACK FOREST CAKE
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
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
LITTLE BLACK FOREST CAKES
These cute cakes make a perfect finish for a special dinner and you can bake the sponge up to two days ahead
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Dinner, Treat
Time 42m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin. Using an electric hand-held beater, whisk the eggs and sugar until they are thick and pale and the mixture leaves a trail when the beaters are lifted. This will take about 5-6 mins.
- Sift the cocoa powder and flour over the mixture, then fold in using a large metal spoon. Drizzle over the butter, then fold this in, too. Pour the mixture into the tin and gently level and smooth out with a palette knife. Bake for 10-12 mins, until the cake feels firm to the touch and springs back when lightly pressed.
- Turn the cake out onto a cooling rack and peel off the paper. Leave to cool. Meanwhile, select and reserve 6 cherries with stalks (to decorate), then stone the remainder. Whip the cream until it just holds its shape.
- Cut 12 rounds from the cake using a 7-8cm cutter or a glass, then sprinkle each with a tsp of kirsch. Set 6 cakes on a large plate or stand, spread with cream, then arrange the stoned cherries on top. Top with a second circle of sponge. Spread with the rest of the cream, sprinkle with chocolate, then set a cherry on each cake and serve.
Nutrition Facts : Calories 570 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.45 milligram of sodium
BLACK FOREST CAKE
This black forest cake recipe delivers a classic version of the original cake with whipped cream frosting and sour cherries.
Provided by Allrecipes Member
Categories Black Forest Cake
Time 2h55m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl. Add eggs, milk, oil, and vanilla; beat until combined. Pour cake batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a paring knife around edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.
- While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan. Cook, stirring constantly, over low heat until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.
- Combine whipping cream and confectioners' sugar for frosting in the chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- Split each cake layer in half horizontally using a long serrated knife. Tear one layer into crumbs; set aside. Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 1/2 cups frosting for piping decorations on cake; set aside.
- To assemble, place one cake layer on a 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 and frost sides of cake.
- Pat reserved cake crumbs onto sides of cake. Spoon reserved 1 1/2 cups frosting into a pastry bag fitted with a star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping on top of cake.
- Store covered in the refrigerator until ready to serve.
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
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