Black Forest Brownie Dump Cake Food

CHOCOLATE CHERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• Open canned cherries and cherry pie filling and mix together in the bottom of a 9" x 13" baking dish.
• Dump dry brownie mix in large bowl.
• Grate 1 stick of frozen butter into brownie mix and toss to combine.
• Spread dry brownie mix and butter mixture in an even layer on top of cherries.
• Optional - Sprinkle chocolate chips on top of brownie mix.
• Bake at 350 degrees for 45 minutes.
• Remove from oven and let cool for approximately 30 minutes. Serve with vanilla ice cream.

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 BROWNIES

Steps:

• Prepare and bake brownies, following pkg. directions, using a 13"x9" pan. Cool on a wire rack.
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth.
• In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture.
• Spread over the brownies. Top with pie filling.
• In a microwave or small heavy saucepan, melt chocolate; stir until smooth. Drizzle the chocolate over the brownies.
• Refrigerate for about 10 minutes to set chocolate. Enjoy!
• Yield: 2 dozen.

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.

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:

• 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 BROWNIES

Steps:

• Grease a 30 x 20cm cake tin and line with parchment. Heat oven to 180C/ 160C fan/gas 4. Mix the coffee with 2 tbsp boiling water, then set aside to cool.
• Cream the butter and sugar together for about 5 mins until light and fluffy, then add the eggs, one at a time, incorporating well after each addition. In a separate bowl, combine the cocoa powder and the flour. Add in the cherry essence and cooled coffee to the butter mixture, followed by the dry ingredients. Mix well, then fold in the cherries.
• Spoon into the prepared tin, level the top with the back of a spoon and bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
• Once cool, melt the dark chocolate in the microwave or over a pan of simmering water, then spread in an even layer over the top of the brownies.
• While the chocolate is setting, mix the butter with the icing sugar and a few drops of green food colouring. Put the buttercream in a piping bag fitted with a writing tip nozzle. Cut the brownies into 20 squares, place two glacé cherry halves on top of each one and use the buttercream to create the cherry stem.

BLACK FOREST DUMP CAKE?

Steps:

• 1. Preheat oven to 350 degrees F.Coat a 13-by-9-inch baking dish with cooking spray.
• 2. Add brownie chunks and chocolate chips on the baking dish.
• 3. Pour cherry pie filling and spread evenly over the brownie chunks.
• 4. In a large bowl,combine heavy cream,chocolate milk,cream cheese and pudding mix;whisk well for 5 minutes or until blended and smooth.
• 5. Spoon chocolate cream mixture into cherry pie filling and spread all over.
• 6. Slowly add cake mix onto chocolate cream mixture(do not mix it).Add margarine slices on top.
• 7. Bake at 350 for 40 minutes or until a toothpick inserted the center comes out clean.Cool completely.Drizzle with chocolate syrup.

BLACK FOREST BROWNIE DESSERT

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with baking spray with flour. Make brownie mix as directed on pouch, using oil, water and egg. Pour batter into pie plate.
• Bake 24 to 26 minutes or until toothpick inserted in center comes out almost clean. Cool 30 minutes.
• In small bowl, stir together pie filling and liqueur. Cut brownie into 6 wedges. Place each wedge on individual serving plate. Spoon about 1/3 cup cherry mixture over each wedge.
• In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Add dollop of whipped cream to each serving. Sprinkle with cocoa.

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 BROWNIE CAKE

Steps:

• Heat oven to 300 degrees. Butter and sugar an 8-inch springform pan, and set aside.
• Chop chocolate into small pieces, and place in a double boiler or heatproof bowl with the butter. Place over a pan of barely simmering water, and stir occasionally until completely melted. Remove from heat, and set aside.
• Place 3 yolks, whole egg, salt, and 2/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium high until thick and pale yellow, about 5 minutes. Transfer to a medium bowl.
• Wash mixer bowl and whisk; add the 6 egg whites and 1/3 cup sugar to the clean bowl. Whisk until mixture is stiff and shiny, about 4 minutes.
• Pour chocolate mixture into the egg-yolk mixture, and fold together. Gently fold in egg-white mixture until just combined. Pour into prepared pan, and bake until cake has risen quite high and top has begun to crack, about 1 hour 10 minutes. The center of cake should be set but not at all dry. Allow to cool completely on rack, then remove sides of pan.
• Cut each cherry in half by running the tip of a paring knife around each, starting at the stem. Gently twist cherries to separate halves, and carefully remove pits. Place cherries and remaining 2 tablespoons sugar in medium skillet set over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, add kirsch, and transfer carefully back to heat. Allow to cook until liquid is slightly thickened, about 2 minutes.
• In a medium bowl, whip cream to soft peaks. Serve chocolate cake with warm cherry mixture and a dollop of whipped cream.