A Different Black Forest Dump Cake Food

BLACK FOREST DUMP CAKE

Steps:

• Preheat oven to 375°. Spread pie filling into a greased 13x9-in. baking dish; top with undrained cherries. Sprinkle with cake mix and almonds. Top with cubed butter., Bake until topping is set, 40-50 minutes. Serve warm or at room temperature.

BLACK FOREST DUMP CAKE

Steps:

• Preheat oven to 350° degrees. Lightly grease a 9x13 inch baking pan.
• Dump the cherry pie filling into prepared pan and spread evenly. Sprinkle the unprepared cake mix evenly over the cherry pie filling.
• Drizzle the melted butter over the cake mix and sprinkle with chocolate chips, if using.
• Bake for 1 hour (Don't worry if there are a few dry patches in your cake. It won't matter when you scoop it up and top it with ice cream). Spoon warm cake into serving dishes or bowls and top with vanilla ice cream.

BLACK FOREST CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
• Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
• Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
• Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
• Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
• Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
• Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
• Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
• Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.

BLACK FOREST BROWNIE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the sides of a 9x13-inch baking pan with cooking spray.
• Pour cherry filling into the prepared baking pan. Pour water evenly over pie filling. Sprinkle brownie mix evenly in one layer on the top; do not stir it in. Grate frozen butter evenly over the brownie mix.
• Bake in the preheated oven until bubbly all over, about 35 minutes. Let stand 10 minutes before serving.

QUICK BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

GRANNY'S BLACK FOREST DUMP CAKE

Steps:

• Spread pineapple in a 9 x 13 inch pan.
• Sprinkle a layer of coconut on top of the pineapple, and then a layer of dry pudding mix.
• Spread the cherry pie filling evenly over pudding mix.
• Sprinkle dry cake mix over pie filling.
• Cut butter into thin slices, and arrange on top of cake mix.
• Bake at 350º F (175 degrees C ) for one hour.
• Cool before serving.

BLACK FOREST DUMP CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spray 9x13 baking dish with cooking spray.
• Dump cherry pie filling into dish and spread evenly.
• Repeat with cherries, including juice.
• Sprinkle cake mix over the top - DO NOT STIR.
• Sprinkle with chopped nuts.
• Distribute butter pieces evenly over the top.
• Bake in the preheated oven for 45 minutes.

BLACK FOREST DUMP CAKE

Steps:

• Put oil in a 9 x 13 inch baking pan.
• Add cake mix, eggs, and water and mix with a fork (batter will be lumpy kinda like brownie mix).
• Pour cherry pie filling over the top.
• Bake at 350 degrees for 35-40 minutes.
• Frost with Cool Whip.
• Place cherries on top in any pattern.
• Grate chocolate bar over top of cake.

BLACK FOREST DUMP CAKE

Steps:

• Drain pineapple,reserving liquid.
• Spread pineapple in a lightly greased 13x9x2 inch pan,add pie filling,spreading gently.
• Sprinkle dry cake mix on pie filling,top with pecans
• Combine butter and reserved pineapple liquid,drizzle on mixture in pan.
• Bake at 350 for 35-40 minutes.
• Cut into squares and top with cool whip.

BLACK FOREST FRIDGE CAKE

Steps:

• Lightly oil a 20 x 25cm springform cake tin, line with cling film, then lightly oil again. Set aside.
• Put 200g chocolate in a heatproof bowl and melt in the microwave in 20-second bursts, stirring until smooth. Alternatively, melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Leave to cool for 10 mins. Whisk together the double cream, soured cream, icing sugar and vanilla bean paste until soft but spoonable (it should be quite loose at this stage but will firm up in the fridge later). Transfer half the mixture to a second bowl, then fold in the melted chocolate.
• Tip half the cherries and all the kirsch into a saucepan. Chop the remaining cherries and set aside. Line the bottom of the prepared tin with a layer of bourbon biscuits, then spoon over half the chocolate cream, half the chopped cherries, and half the vanilla cream. Repeat with a second layer of biscuits and the remaining chocolate cream, chopped cherries and vanilla cream. Cover and chill overnight.
• Tip the caster sugar into the saucepan with the remaining whole cherries and kirsch. Cook over a low heat for about 5 mins, stirring until the sugar has dissolved. Turn up the heat, bring to the boil and continue cooking on a high heat for 8-10 mins, or until the liquid has reduced to a syrupy consistency that coats the back of a spoon. Leave to cool completely.
• Carefully remove the cake from the tin, and peel away the cling film. Leave at room temperature for 30 mins to soften slightly. Roughly chop the remaining dark chocolate. Spoon the cooled cherries and syrup over the cake, and scatter over the chocolate. Cut into 12 squares to serve. Will keep, covered in the fridge, for up to three days.

A DIFFERENT BLACK FOREST DUMP CAKE

Steps:

• Drain pineapple, reserve liquid.
• Spread pineapple in a lightly greased 13x9 inch pan.
• Add pie filling, spreading gently.
• Sprinkle dry cake mix over pie filling.
• Sprinkle with pecans.
• Combine butter and reserved pineapple liquid.
• Drizzle on cake mixture.
• Bake at 350°F for 35 to 40 minutes.
• Cool and cut into squares, top with whipped topping and chocolate shavings.