BLACK FOREST DELIGHT
Get the recipe for Black Forest Delight. Our Black Forest Delight recipe gives you that familiar chocolate and cherry flavor, without all the work.
Provided by My Food and Family
Categories Baking Ingredients
Time 4h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) round layers. Loosen cakes from sides of pans with knife; cool in pans 15 min.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Pierce cake layers with large fork at 1/2-inch intervals. Pour half the gelatin over each cake. Refrigerate 3 hours.
- Mix sour cream and sugar in medium bowl; gently stir in COOL WHIP. Dip bottom of 1 cake pan in warm water 10 sec.; invert cake onto plate. Carefully remove pan; spread cake with 1 cup COOL WHIP mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake on plate. Remove remaining cake layer from pan; place on first cake layer. Frost top and sides with remaining COOL WHIP mixture.
- Melt chocolate as directed on package; cool slightly. Drizzle over cake. Garnish with reserved cherries.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 28 g, Protein 3 g
BLACK FOREST DELIGHT CAKE
I saw this recipe in "What's Cooking" magazine from Kraft. It sounds interesting and I am posting in for keepsake.
Provided by elsokolj
Categories Gelatin
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans.
- Loosen layers from sides of pans with knife or metal spatula.
- Cool 15 minute.
- Bring 1 cup of the water to boil; stir into dry jelly powder until completely dissolved.
- Add remaining 1/4 cup of water.
- Pierce cake layers with large fork at 1/2 inch intervals.
- Carefully pour half of the jelly mixture over each cake layer.
- Refrigerate at least 3 hours.
- Mix sour cream and icing sugar; gently stir in whipped topping.
- Dip 1 cake pan in warm water 10 sec.; unmold onto serving plate.
- Spread with 1 cup whipped topping mixture.
- Reserve a few cherries for garnish.
- Chop remaining cherries; sprinkle over.
- Unmold second cake layer; carefully place on first cake layer.
- Frost top and sides with whipped topping mixture.
- Drizzle with melted chocolate; garnish with reserved cherries.
Nutrition Facts : Calories 449, Fat 28.4, SaturatedFat 11.7, Cholesterol 99.6, Sodium 420.9, Carbohydrate 47.1, Fiber 1.2, Sugar 30.4, Protein 5.8
BLACK FOREST CHEESECAKE DELIGHT
Make and share this Black Forest Cheesecake Delight recipe from Food.com.
Provided by Loves2Teach
Categories Cheesecake
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
- Bake at 350 degrees F., 10 minutes.
- Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in chocolate and extract; pour over crust.
- Bake at 350 degrees F., 45 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Top cheesecake with pie filling and whipped topping just before serving.
Nutrition Facts : Calories 451, Fat 26.7, SaturatedFat 13.3, Cholesterol 87.4, Sodium 290, Carbohydrate 51, Fiber 1.7, Sugar 27.5, Protein 5.7
BLACK FOREST CAKE
Some historians trace this famous cherry-chocolate cake (called Schwarzwälder Kirschtorte in German) back to the 16th century, but it was most likely named and popularized by German baker Josef Keller in 1915 Germans take their world-famous dessert seriously: The cake was granted protected status by the European Commission in 2013, meaning that for a dessert to be sold as a Black Forest Cake, it must contain Black Forest kirsch, a brandy made from local cherries.
Provided by Food Network Kitchen
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 17
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 DELIGHT
A stunning tall, rich chocolate cake infused with cherry and from a box! We will show you how to take a cake mix and make a delicious dessert that looks and tastes like it is from a bakery.
Provided by Allrecipes Member
Time 4h20m
Yield 16
Number Of Ingredients 9
Steps:
- Prepare and bake cake mix as directed on package in two 8- or 9-inch round layers. Run knife or metal spatula around sides of pans to loosen cake layers. Cool 15 min.
- Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cake layers with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.
- Mix sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixture. Drizzle with melted chocolate; garnish with reserved cherries.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.5 g, Cholesterol 12.8 mg, Fat 9.2 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 5.5 g, Sodium 265.9 mg, Sugar 26.1 g
BLACK FOREST DELIGHT
A stunning tall, rich chocolate cake infused with cherry and from a box! We will show you how to take a cake mix and make a delicious dessert that looks and tastes like it is from a bakery.
Provided by Allrecipes Member
Time 4h20m
Yield 16
Number Of Ingredients 9
Steps:
- Prepare and bake cake mix as directed on package in two 8- or 9-inch round layers. Run knife or metal spatula around sides of pans to loosen cake layers. Cool 15 min.
- Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cake layers with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.
- Mix sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixture. Drizzle with melted chocolate; garnish with reserved cherries.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.5 g, Cholesterol 12.8 mg, Fat 9.2 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 5.5 g, Sodium 265.9 mg, Sugar 26.1 g
BLACK FOREST TRIFLE
A trifle that will not only impress but is ideal as a last minute recipe as it is quick and easy to make
Provided by francesca338
Time 2h35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- slice the swiss roll and put a layer in the bottom of the trifle dish
- then take half of the tin of black cherry filling and spread over the first layer of swiss roll, then cover the cherry filling with another layer of swiss roll and if using pour the cherry brandy (or other alcohol if prefered) over the top until soaked in
- take the other half of the tin of cherry filling and blend in food processor until smooth, then make up jelly according to instructions and add rest of blended cherry filling to jelly, stir well to mix and then pour over swiss roll, put in fridge and leave to set.
- when jelly has set make up chocolate angel delight according instructions and pour over top of jelly, place back in fridge and leave to set for approx 10 mins
- meanwhile whisk fresh cream until thick and creamy and spoon this ontop of trifle when angel delight is set, then grate plain chocolate over top and serve
- for a quicker version of this trifle, save syrup from black cherry filling and add all the black cherries as at stage 2 then add second layer of swiss roll, mix remaining syrup with cherry brandy and pour over swiss roll until soaked in then add angel delight and cream etc.
BLACK FOREST DELIGHT
Makes a beautiful cake. I've used this recipe many times, and always gotten many compliments. The icing compliments the flavors of the cake so well!
Provided by Mysti Tillison
Categories Desserts
Time 55m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour two 8" round pans. Drain and chop cherries, reserve one for garnish. Set aside.
- 2. In large bowl, mix well cake mix, oil, water, and eggs. Pour into prepared pans and bake for 30-35 minutes. Remove from oven and cool for 10 minutes, then pierce all over with large fork. Do not remove from pans.
- 3. Mix cherry jello with boiling water, stir until completely dissolved. Pour jello evenly over cakes, and refrigerate for 30 minutes.
- 4. In large bowl, mix sour cream with Cool-Whip. Add almond extract and mix, then blend in powdered sugar.
- 5. Dip cake pans in warm water up to rim to loosen, then invert cake layer onto serving plate. Frost first layer, then cover top of this layer with chopped cherries. Place second layer and frost entire cake. Garnish top with single cherry.
- 6. In small plastic or glass bowl, mix chocolate chips and Crisco, heat until melted. Pour into sandwich bag and clip very small corner, drizzle chocolate over entire cake. Store in refrigerator.
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