Black Forest Cake

1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish

Drain cherry pie filling in a colander to remove most of the thickened juices.
Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.
When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.
Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.
Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.
With fingers, gently press chocolate curls into cream on sides of cake.
Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

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Black Forest Cake

2 cups flour
1 1/2 cups sugar
1 1/4 cups milk
1/2 cup butter
1 1/2 teaspoon soda
2 eggs
1/2 cup cocoa
1/2 teaspoon red food coloring
1 teaspoon vanilla

filling:
1 can (21 oz.) cherry pie filling, chilled.
frosting:
2 T powdered sugar
1 c heavy cream, whipped

12 maraschino cherries

Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly. Beat 3 minutes on high speed. Pour into two 9 inch round cake pans that have been greased and floured. Bake at 350° for 30-35 minutes. Cool thoroughly.
Whip heavy cream with confectioners' sugar.
Slice each cake round horizontally to make four layers. Place one layer on flat plate.
Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer. Fill exposed ring of cake with cherry pie filling. Place third layer on top, and frost entire cake with whipped cream. Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.
Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino cherry.
Garnish the center top of cake with the rest of the chocolate crumbs.

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Black Forest Cake w/Cherries - Made with a chocolate cake mix, kirsch and cherry pie filling. Topped with whipped cream and garnished with chocolate curls and maraschino cherries.
site: southernfood.about.com/od/chocolatecakes/r/blbb541.htm

Hugs's Homeheart - Cake Recipes - Includes apple cake with caramel sauce, sponge, butter cream, eggless, coffee, chocolate, white, yellow, and Black Forest cake, tortes, cupcakes, ginger bread, and upsidedown cakes.
site: www.hugs.org/cakedex.shtml

Black Forest Cake Recipe
site: www.mealsmatter.org/recipes-meals/recipe/8215

Black Forest Cake Recipe
site: www.hugs.org/Black_Forest_Cake.shtml

Black Forest Cake Recipe
site: www.kraftfoods.com/recipes/CakesPiesCheesecakes
/CakesLayer/BlackForestCake.html