Black Forest Cake with White Chocolate Raspberry Creme

By cecelia26_

Ingredients

• 1 packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
• 1 package Duncan Hines Dark Chocolate Fudge cake mix
• 3 eggs, room temperature
• 1 cup water
• 1/3 cup oil
• 1 teaspoon vanilla extract
• 1 pint heavy whipping cream, chilled
• 1 jar tart cherries or fresh cherries or raspberries
• Optional: white or chocolate shavings

Preparation

Step 1

1.Pour pack of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
2. Refrigerate frosting.
3. Preheat oven to 350 degrees.
4. Butter and flour a 9 inch springform pan and set aside.
5. In a large bowl with an electric mixer, mix the cake mix, eggs, water, oil and vanilla; beat for about 3 minutes until smooth (following cake mix instructions).
6. Pour into springform pan and also into a small 1 cup pan and bake for about 40-45 minutes until cake tester comes out clean in center. Small pan will be ready in 25-30 minutes.
7. Remove pan and cool on rack completely.
8. In a medium bowl with electric mixer on high, beat 1 pint chilled whipped cream until firm peaks form, but do not overbeat.
9. Reduce mixer to low and slowly add the refrigerated Duncan Hines frosting, and mix until well blended.
10. To assemble cake, take cake and slice in half.
11. Place one half on a plate and frost generously with the Raspberry-Whipped Creme Frosting.
12. Place cherries or raspberries along the edge of the cake and at equal one inch intervals throughout the layer.
13. Cover with second layer, top side down, and frost with another layer of the Raspberry-Whipped Creme Frosting.
14. Take the separate 1 cup cake and crumble the cake. Place with your hand the crumbs around the sides of the cake and on top.
15. Garnish top of cake with swirls of Raspberry-Whipped Creme and cherries and shavings of chocolate, if you like.