Dessert: Black Forest Cake

on May 11, 2005

By clicking submit, I authorize Arcamax and its affiliates to: (1) use, sell, and share my information for marketing purposes, including cross-context behavioral advertising, as described in our Privacy Policy , (2) add to information that I provide with other information like interests inferred from web page views, or data lawfully obtained from data brokers, such as past purchase or location data, or publicly available data, (3) contact me or enable others to contact me by email or other means with offers for different types of goods and services, and (4) retain my information while I am engaging with marketing messages that I receive and for a reasonable amount of time thereafter. I understand I can opt out at any time through an email that I receive, or by clicking here

1 box chocolate cake mix
2 20-oz. cans pitted cherries
1 cup sugar
3 Tbsp. cornstarch
1 tsp. vanilla
3 cups whipping cream, chilled
1/3 cup powdered sugar

Bake chocolate cake according to directions on box to make 2 9-inch cakes. Allow cakes to cool. Meanwhile; combine cherries with just 1/2 cup liquid (drain remaining liquid off of cherries), sugar, cornstarch and vanilla in a saucepan and cook over low heat until mixture thickens. Remove from heat and set aside. Slice each cake layer in half horizontally. Crumble one of the halves and set aside. Beat cold whipping cream and confectioner's sugar until stiff peaks form. Place one-half layer of cake on a plate and top with 1/3 of cherry mixture followed by a layer of whipped topping. Place second layer of cake over the first and repeat with the second and third layer ending with cherries on top. Use remaining whipped cream to ice the sides of the cake. You may also pipe icing around the edges on the cake. Use crumbled cake and press crumbs along the sides of the iced cake.

The Skinny: Use your favorite sugar substitute.