Water, vegetable oil and eggs called for on cake mix box
Filling and Topping
1
pint (2 cups) heavy whipping cream
1/2
cup powdered sugar
2
to 3 tablespoons brandy, if desired
1
can (21 oz) cherry pie filling
1/2
teaspoon almond extract
2
tablespoons sliced almonds
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of two 8- or 9-inch round cake pans with cooking spray.
2
Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3
In chilled medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In small bowl, mix pie filling and almond extract.
4
On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store loosely covered in refrigerator.
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"Black Forest" usually describes desserts made with chocolate, cherries and whipped cream.
Whipping cream whips more quickly and gives more volume if both the cream and equipment are cold. Place the bowl and beaters in the freezer 15 minutes before using. Leave the whipped cream in the refrigerator until ready to whip.
When making this Black Forest Cake recipe, remember canned cherry pie filling may contain an occasional pit. It's helpful to take a closer look when mixing the pie filling with the almond extract.
Take an extra step and toast sliced almonds before sprinkling on the cake. To toast almonds, heat the oven to 350°F. Spread nuts on an ungreased shallow pan. Bake uncovered 6 to 8 minutes, stirring occasionally until light brown.
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