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  Chocolate chiffon cake 1 (from bakery or a mix)
  Sugar 1⁄2 Cup (8 tbs)
  Water 3⁄4 Cup (12 tbs)
  Sweet black cherries 1 1⁄2 Cup (24 tbs), stemmed and pitted
  Kirsch/2 tbs rum flavoring 1⁄4 Cup (4 tbs)
  Whipping cream 1⁄2 Pint
  Dessert topping mix 1 1⁄4 Ounce (1 envelope)
  Grated semisweet chocolate 1 Tablespoon

Split cake horizontally into three layers.
Boil sugar and water together for 2 minutes.
Add cherries and cover.
Simmer about 6 minutes.
Chill and drain.
Dry the cherries.
Reserve juice and to 1/3 cup juice add the kirsch.
Prick the cake layers all over with a skewer.
Spoon kirsch syrup over each.
Whip cream until stiff.
Prepare dessert topping according to directions.
Combine the two mixtures and sweeten to taste.
Spread bottom layer of cake with a thick coating of cream, and sprinkle with about 1/3 the cherries.
Repeat with the next layer.
Place third layer on top.
Press down lightly.
Cover top and sides with remaining cream.
Strew with chocolate and top with cherries.
Chill an hour or more before serving.

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