Black Forest Cake
- 2 (20 oz) cans tart pitted cherries, undrained
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/2 tsp vanilla
- 2 (9 inch) chocolate cake layers baked and cooled
- 3 cups cold whipping cream
- 1/2 cup confectioners sugar
Drain cherries, reserving ½ cup juice. Combine juice, cherries, sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Mix in vanilla and stir.
Split each cake layer in half horizontally. Crumble one half layer and set aside.
Beat cream and confectioner’s sugar until stiff peaks form. Reserve 1 ½ cups for decorative piping.
Place one cake layer on serving plate. Spread with 1 cup whipped cream and top with ¾ cup cherry topping. Top with second layer and, 1 cup whipped cream and cherry topping. Top with third layer.
Frost sides of cake with remaining whipped cream. Pat gently with reserved cake crumbles.
Spoon reserved whipped ream into pastry bag fitted with star tip and pipe around top and bottom edges of care. Spoon remaining cherry topping over top of cake.