Black Forest Cake

By samara72

Ingredients

• 2 (20 oz) cans tart pitted cherries, undrained
• 1 c granulated sugar
• 1/4 c cornstarch
• 1 1 /2 tsp vanilla extract
• 1 (9 inch) chocolate cake layers, baked & cooled
• 3 c cold whipping cream
• 1/3 c confectioners sugar

Preparation

Step 1

Drain cherries, reserving 1/2 cup juice. combine reserved cheery 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 & the confectioners sugar in a large bowl in a large bowl w/an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.

Place one cake layer on the serving plate, spread w/1 cup whipped cream, top w/3/4 cup cherry topping. Top w/second cake layer. 1 cup whipped cream & 3/4 cup cherry topping, top w/3rd cake layer

Frost cake sides w/remaining whipped cream, pat gently w/reserved cake crumbs.

Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted w/star tip, pipe around top & bottom edges of cake. Spoon remaining cherry topping over top of cake.