BLACK FOREST DUMP CAKE
I make a Black Forest cake the easy way: Dump everything into a dish and let the magic happen. Give it a cherry topping by reserving two tablespoons of juice from the canned cherries and stir into whipped cream. -Meghan McDermott, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 347 calories, Fat 16g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 346mg sodium, Carbohydrate 49g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
BLACK FOREST DUMP CAKE
All you need are a few simple ingredients--like a chocolate cake mix and some cherry pie filling--to make this easy decadent chocolate cherry dessert.
Provided by Danelle
Categories Desserts
Time 1h10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 474 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 438 milligrams sodium, Sugar 29 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BLACK FOREST CAKE FOR TWO
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a quarter-sheet pan with parchment paper overlapping the longer sides, then spray with baking spray, ensuring the exposed sides of the pan are well-greased.
- Combine the flour, granulated sugar and salt in a large bowl. Stir together and set aside.
- Mix the buttermilk, baking soda, vanilla and egg in a small pitcher. Set aside.
- Melt the butter in a small saucepan, then add the cocoa. Whisk together to combine. Add 1/2 cup water and bring to a boil, then cook for 10 to 15 seconds. Add the chocolate mixture to the flour and stir together for a moment to cool slightly. Add the egg mixture and stir until smooth. Add the batter to the prepared pan and bake until cooked through in the center, about 15 minutes. Set aside and allow to cool completely, about 30 minutes.
- For the cherry sauce: Combine the cherries, granulated sugar and liquor in a small saucepan over medium-high heat. Bring to boil and cook, stirring occasionally, until the liquid has reduced and thickened, 6 to 7 minutes,. Remove from the heat and set aside to cool to room temperature.
- For the whipped cream: Whip together the heavy cream, powdered sugar and vanilla with a stand mixer until stiff peaks form, 3 to 4 minutes. Cover and transfer to the refrigerator until ready to build the cake.
- Once the cake has cooled completely, flip it onto a cutting board and remove the parchment paper. Cut the cake in half, then cut each piece in half again, giving you 4 equal pieces.
- Carefully put the first piece of the cake on a cake stand or platter. Spread a quarter of the whipped cream on top, then scatter a third of the cherry mixture over the top. Repeat two more times, trying to build the cake layers as straight and even as possible. Place the final piece of cake on the top and spread the remaining whipped cream over the top. Grate the chocolate bar over the top of the whipped cream for the finishing touch.
- Chill the cake for 20 minutes to help firm up the whipped cream before slicing and serving.
BLACK FOREST CAKE II
Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.
Provided by Valinda
Categories World Cuisine Recipes European German
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
- Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
- In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
- In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Nutrition Facts : Calories 692.6 calories, Carbohydrate 88.8 g, Cholesterol 106.9 mg, Fat 33.6 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 17.4 g, Sodium 468.3 mg, Sugar 70.2 g
GRANNY'S BLACK FOREST DUMP CAKE
This is really a good cake, and easy to put together. We really like this cake a lot. It would be great for a picnic or potluck too.
Provided by Miss Annie
Categories Dessert
Time 1h15m
Yield 1 13x9 inch cake
Number Of Ingredients 6
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 II
This recipe is so easy even kids can do it! Cherry pie filling, canned cherries and chocolate cake mix are all dumped into a pan and baked!
Provided by CINMC1062
Categories Cherry Desserts
Time 50m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 427.7 calories, Carbohydrate 52 g, Cholesterol 30.5 mg, Fat 24.6 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 447.4 mg, Sugar 21.5 g
BLACK FOREST DUMP CAKE
Make and share this Black Forest Dump Cake recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 651.2, Fat 37.2, SaturatedFat 14, Cholesterol 45.8, Sodium 677.1, Carbohydrate 80.1, Fiber 4.2, Sugar 33, Protein 7.2
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