Black Forest Cake

By kelsbe

Ingredients

• 2 (20oz) cans tart cherries, undrained
• 1 C granulated sugar
• 1/4 C cornstarch
• 1 1/2 t vanilla
• 2 (9") chocolate cake layers, baked & cooled
• 3 C cold whipping cream
• 1/3 C 10x sugar

Details

Servings 12
Preparation time 25mins

Preparation

Step 1

Drain cherries, reserving 1/2 C juice.
Combine reserved cherry juice, cherries, granulated sugar & cornstarch in saucepan.
Cook & stir over low heat until thickened.
Add vanilla & stir.
Split each cake layer in half horizontally.
Crumble one half layer, set aside.
Beat cold whipping cream and the 10x sugar in a large bowl with an electric mixer set at high speed until stiff peaks form.
Reserve 1 1/2 C whipped cream for decorative piping.
Place one cake layer on serving plate.
Spread with 1 C whipped cream; top with 3/4 C cherry topping.
Top with second layer, 1 C whipped cream & 3/4 C cherry topping; top with third cake layer.
Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with a start tip; pipe around top & bottom edges of cake.
Spoon remaining cherry topping pver top of cake.