Mom's Black Forest Cake
Mom's Black Forest Cake recipe
Yield
16 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
liqueur
cherry, flavor |
|
| 2 ½ | cups |
whipped cream
|
|
| ¼ | cup |
powdered sugar
sifted |
|
| ¼ | cup |
liqueur
cherry, flavor |
*
|
| 16 | ounces |
maraschino cherries
drained |
|
| ¾ | cup |
semi-sweet chocolate
semi-sweet mini chips, null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| 59 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
liqueur
cherry, flavor |
|
| 591 | ml |
whipped cream
|
|
| 59 | ml |
powdered sugar
sifted |
|
| 59 | ml |
liqueur
cherry, flavor |
*
|
| 462.4 | ml/g |
maraschino cherries
drained |
|
| 177 | ml |
semi-sweet chocolate
semi-sweet mini chips, null, null |
*
|
Directions
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.
