Black Forest Cake

INGREDIENTS:

  1 dark chocolate cake mix (or your own from scratch)
1/4 cup kirsch (cherry brandy)
  1 can cherry pie filling 
 16 oz heavy whipping cream
1/2 cup confectioners' sugar
 
Maraschino cherries, drained, optional, for garnish

milk chocolate curls or shavings, for garnish


PREPARATION:

Drain cherry pie filling in 
a colander to remove most of 
the thickened juices.

Make cake, following package directions. 

Bake cake, as directed, in two 9-inch 
layer cake pans. 

When cool, sprinkle kirsch over both 
cake layers. 

Chill electric beaters and large 
mixing bowl; beat cream until it 
thickens slightly, gradually add 
confectioners' sugar and beat until 
thick enough to hold its shape. 

Using a vegetable peeler, shave 
chocolate; refrigerate until ready 
to serve. 

Assemble cake; place one layer on 
serving plate and spread its top 
with 1/2-inch thick layer of whipped 
cream and strew the cherries over 
the cream leaving about 1/2 inch margin 
around border of cake with no cherries. 

Set other layer on top of cherries and 
spread top and sides of cake with remaining 
cream, shape whipped cream into decorative 
swirls on top. 

With fingers, gently press chocolate curls 
into cream on sides of cake. 

Garnish top with drained maraschino cherries, 
if desired, or with a few remaining chocolate 
curls. 



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