Black Forest Cake

photo by:kraft

I was a little skeptical of cooking with the brandy eventhough I knew it's just for cooking. I used cherry dessert syrup instead.Make sure that the cake cools before you pu...read more

posted by

soren2001

on 11/17/2010

time

prep:

30 min

total:

1 hr 30 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) chocolate cake mix

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

can (21 oz.) cherry pie filling, drained

1/4

cup Kirsch (cherry brandy)

tub (8 oz.) COOL WHIP Extra Creamy Whipped Topping, thawed, divided

oz. BAKER'S Semi-Sweet Chocolate, coarsely grated

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

MIX cherry pie filling and kirsch. Reserve 1/2 cup each of the cherry mixture and COOL WHIP for garnish; spoon remaining cherry mixture onto 1 cake layer on plate. Cover with 1 cup of the remaining COOL WHIP and second cake layer.

SPREAD 1-1/2 cups of the remaining COOL WHIP onto top and side of cake. Top with dollops of the remaining COOL WHIP. Garnish with reserved cherry mixture and grated chocolate. Keep refrigerated.

Kraft Kitchens Tips

Substitute

Substitute 1/2 tsp. almond extract for the kirsch.

Substitute

Prepare using regular COOL WHIP or COOL WHIP LITE Whipped Topping.

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rockinmommy

posted:3/28/2004

ths cake was excellent and easy to make. my family lovedit!!! wll definately be making again and again!!!

a cook

posted:2/16/2004

made the black forest cake for my friend's birthday. It doesn't look as good as in the pics, but it's still good. Somehow the middle part, the cherries, can't stick in the place, and make the cake jiggle around :) But niweyz, my bday friends and other guests love it and said that it's a very good simple cake. and they finished everything.

a cook