Mom's Black Forest Cake
Mom's Black Forest Cake recipe
cake mix, devils food
semi-sweet mini chips, null, null
Prepare cake according to package instructions, spooning batter into 3 greased and floured 8 inch cake pans.
Bake at 350℉ (180℃) for 20 to 25 min. or until wooden pick inserted in middle comes out clean.
Cool in pans on wire racks for ten minutes.
Remove from pans; cool completely on wire racks.
Combine sugar and water in small saucepan.
Bring to a boil, reduce heat, and simmer 5 min.
Stir in 2 tablespoon cherry liqueur and cool.
Brush syrup on top of cake layers; let stand for 5 min.
Beat whipping cream at medium speed until foamy.
Gradually add the powdered sugar, beating until soft peaks form.
Slowly add ¼ cup cherry liqueur gradually, while beating.
Spread on 1st cake layer, sprinkling with ⅓ of chopped cherries and ¼ cup chocolate morsels.
Add second cake layer; repeat.
Top with third cake layer and spread top and sides with remaining whipped cream mixture.
Sprinkle with remaining cherries and chocolate morsels.
Store in fridge.