Saturday, April 3, 2010

Black Forrest Cake

This was a favorite when I worked as a paralegal for a Bank. I used to bring it for my co-workers on their birthdays.

1 chocolate cake mix (without pudding packets)
1 3.5 oz can lite cherry pie filling
2 large eggs
1/2 cup sour cream
1 Hershey candy bar
1 jar fudge topping
1 pint heavy cream
2 teaspoons vanilla
1 /4 cup sugar


Preheat oven to 350 degrees. Lightly grease and flour two 9” cake pans.

In a large mixing bowl combine cake mix, pie filling, eggs, and sour cream. Mix well.

Pour cake mixture into the cake pans. Bake for 45 minutes or until knife inserted into the cake comes out clean.

Remove cake from oven and let cool. Store cake in refrigerator until ready to frost.

Whip the cream with the sugar and the vanilla. Whip it so that is is thick enough to spread.

When ready to frost, mix 2 cups of whipped cream with ½ jar of fudge topping. Use this for the filling between the two cake layers.

Use remaining whipped cream to frost sides and up top of cake.

With a potato peeler, grate chocolate curls from a candy bar. Garnish the top of the cake with chocolate curls.

(You can use Cool Whip in place of whipped cream -- but I prefer whipped cream.)