Wednesday, April 29, 2009

Black Forest Cake Recipe

My husband and I love this cake. The combination of chocolate and cherries is divine and it looks so fancy (like you spent the whole day making it), but in reality it is pretty easy to make!

Here's my recipe:

Black Forest Cake

2-20 oz. cans cherry pie filling
2-9 inch chocolate cake layers, baked and cooled
3 cups Cool Whip
1 can vanilla frosting

Split each cake layer in half, so you end up with four layers. Place one cake layer on a serving plate. Spread with 1 cup of the Cool Whip; top with ¾ cup of the cherry topping. Top with second cake layer, 1 cup Cool Whip and ¾ cup of cherry topping; top with third cake layer. Frost cake sides with the vanilla frosting; with the remaining frosting, place into a pastry bag fitted with a star pipe. Pipe around top and bottom edges of the cake. Spoon the remaining cherry topping over the top of the cake. Refrigerate any leftovers.


Jeraly said...

Thanks for the recipe! I love your blog layout as well - I bookmarked the site that does it because it looks so cool :D

Kelly said...

Oh my goodness that looks divine!

meremere said...


Katofmanycolors said...

Ummmm, my son is going to love this!

Rajdhani Florist & Decorator said...

Just recipe. Your cake looks absolutely scrumptious. I'm planning to create a choco-strawberry cakes for my husband birthday. The recipe is comparable to your recipe with cherries subs by straberries. I've got a question concerning the frosting. Just how much in advance would you assemble the wedding cake to ensure that the frosting wont thin or melt? My cousin who lives in germany stated to include cream stiffener towards the frosting, however i was attempting to manage without them because it is difficult to find it in shops here. Will the whipped cream frosting stay out of the box for a couple of days?