Black Forest Cake

When shopping at Albertson’s I alternate between purchasing the COOL WHIP brand of whipped topping and the Essential Everyday generic brand that Albertson’s carries. It depends on price because they pretty much taste the same. On the Essential Everyday container, I always find a recipe for Black Forest Cake. When you visit the website you can’t find the recipe. I finally attempted this for Father’s Day and I’m beyond pleased. The taste and the look came out to my standards. I delivered a slice to our entire neighbor Dads who were also pleased and thankful.

Active Time: 30 minutes

Total Time: 1 1/2 hours

Serves: 12 servings

INGREDIENTS:

1 (15.25 ounce) package devil's food cake mix

1(15-16 ounce) can Bing cherries in heavy syrup – OREGON Brand

1/2 cup Essential Everyday Semi-sweet Chocolate Chips

2 tablespoons 2% milk

1(12 ounce) container Essential Everyday Frozen Original Whipped Topping, thawed/room temp

1(8 ounce) package Essential Everyday Cream Cheese, softened

1/2 cup Essential Everyday Granulated Sugar

Optional: Fresh Cherries with stems from produce section for decorating the top of your cake

DIRECTIONS:

Preheat oven according to package directions on cake mix box

Line round parchment paper cut-outs inside your cake pans so the cake falls out easier using two 9-inches round baking pans

Use PAM baking spray or Crisco to coat both pans

Prepare cake according to package directions. You will use roughly 2 cups of cake batter in each pan and bake for roughly 24-28 minutes

Remove from oven and allow cooling completely. I placed mine in the freezer for a couple hours

Drain cherries, reserving 1/4 cup liquid

Cut cherries in half; set aside

In small saucepan, over medium-low heat, combine chocolate chips and milk, cook until melted and smooth, whisking constantly. Remove from heat and cool slightly.

In large mixing bowl, combine whipped topping, cream cheese and sugar; mix with an electric mixer until well combined and smooth.

In a separate bowl or use the Whipped topping container to mix together 1/3 whipped topping mixture and the Bing cherries. This part is optional.

Place one cake round on serving platter. Brush with half the reserved cherry juice. Spread half of chocolate over cake and 1/3 whipped topping mixture that you mixed the cherries in or top with cherries.

Repeat the top layer with remaining cake, brush the cherry liquid and chocolate. Spread remaining whipped topping over top and sides of cake unless you want to save 1/2 cup of whipped topping to create little dollops on top of the cake with a piping bag.

Refrigerate, covered, until ready to serve. Overnight for 1-2 nights preferred in an airtight container for moistness. For additional beauty, you can chop up pieces of chocolate and throw it along the sides and top of the cake. Use 1/2 cup of whipped topping to make dollops and fresh cherries for décor.

Inspired by: Essential Everyday Albertson’s Whipped Topping Recipe for Black Forest Cake

Calories: 410

Fat: 19g

Saturated Fat: 14g

Cholesterol: 25mg

Sodium: 450mg

Carbohydrates: 61g

Fiber: 2g

Protein: 4g

Alternative recipe found on the inside label of OREGON Cherries in heavy syrup:

Chocolate Cherry Creme Cake (Oregon Dark Sweet Pitted Cherries label)

INGREDIENTS:

1 Devil’s Food Chocolate cake mix

1 (8oz) package cream cheese

1 (14oz) can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

2 cans Oregon Dark Sweet Pitted Cherries, drained, reserve syrup

¼ cup cornstarch

½ cup sugar

DIRECTIONS:

Preheat oven to 250 degrees

Prepare a 9×13 cake pan as directed on cake mix box.

Pour the batter into prepared cake pan. Bake for time indicated for a 13×9 cake.

Let cake cool completely. Make cream cheese filling.

Cream Cheese Filling Directions:

In a small bowl, beat the cream cheese until fluffy. Beat in sweetened condensed milk until smooth; stir in lemon juice and vanilla. Spread on cooled cake, leaving an edge of the dark cake showing all around for a nice presentation. Refrigerate until set.

Topping Directions:

Drain cherries, reserve syrup. In a small saucepan, combine syrup from cherries, cornstarch and sugar. Mix until smooth. Heat and stir over medium heat until thickened. Remove from heat and stir in cherries. Let cool. With a small spoon, arrange the cherries only on top of the cake. Do not use the thickened syrup – only what stay on the cherries. Keep cake refrigerated.

Makes a beautiful cake for any occasion!!! 

http://blog.oregonfruit.com/how-to-videos/chocolate-cherry-creme-cake-how-to-video/