Easy Chocolate Y Black Forest Cake Food

SO EASY BLACK FOREST CAKE

Steps:

• pre heat oven to 325(mine is a comvection oven).
• mix together all ingredients
• spray pam into the pan.
• put onto a 9 x 13 non stick cake pan.
• bake about 40min.
• cool one hour
• put in ice box after first use also can do after cooling before serving.
• top with a cool whip or whipped cream if you like.

BLACK FOREST CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

30-MINUTE BLACK FOREST CAKE

Steps:

• Preheat the oven to 375 degrees F. Lightly spray a rimmed 17-by-12-inch sheet pan with baking spray and line it with parchment paper, then lightly spray the parchment with baking spray. Set aside.
• Combine the cocoa powder and hot water in a large glass measuring cup and stir to combine. Stir in the cold water and set aside.
• Combine the sugar and butter in the bowl of an electric mixer and beat until smooth. Beat in the vanilla. Beat in the egg, beating until incorporated and scraping down the sides of the bowl as needed. Add the flour, baking powder and baking soda, then pour in the cocoa mixture. Beat for 2 minutes on high speed, scraping down the sides of the bowl as needed, until completely blended with no visible streaks.
• Pour the batter into the prepared sheet pan, spreading evenly. Bake 10 minutes. Do not overbake.
• Place a sheet of parchment paper on the countertop and invert the baked cake on top of it. Peel off the parchment on top of the cake. Spread the Cherry Kirsch Compote (minus 1/2 cup reserved for the Cherry Cream) evenly across the cake. Roll the cake into a log from the short end, place on a serving platter and set aside.
• When ready to serve, pour the Microwave Dark Chocolate Ganache over the top of the cake, spreading it smoothly with an offset spatula and allowing it to drip down the sides of the cake. Serve each slice of cake with a large spoonful of the Cherry Cream on top.
• Combine the cherries, jam, kirsch, lemon zest and juice, cinnamon and salt in a medium saucepan. Place over medium-high heat and cook, stirring occasionally, until the cherries are soft and mixture is thickened, about 10 minutes. Allow to cool completely; reserve 1/2 cup of the cooled compote for the Cherry Cream (recipe follows). Can be refrigerated for up to 2 weeks. Makes 2 1/2 cups.
• Place the chocolate chips in a medium heatproof bowl. Microwave the cream in a glass measuring cup for 1 minute. Pour the cream over the chocolate chips and stir until smooth. Whisk in the instant espresso, whisking until completely smooth. Can be refrigerated for up to 1 week and reheated as necessary. Makes about 2 cups.
• Place the heavy cream, sour cream, sugar and vanilla in a stand mixer fitted with the whisk attachment and whip on medium-high speed until soft peaks form. The cream can be refrigerated at this point in a fine-mesh strainer set over a bowl for up to 24 hours. When ready to serve, gently fold the compote into the prepared whipped cream. Makes about 1 1/2 cups.

EASY BLACK FOREST DESSERT

Steps:

• Place cake mix, water and yogurt in a mixer bowl.
• Beat or whisk the ingredients together on medium speed for 2 minutes.
• Divide batter evenly between two sprayed Wilton Fanci-Fill cake pans.
• Bake at 350 degrees for 25 minutes.
• Let cool in pans for 10 minutes.
• Remove cooled cakes from the pans.
• Add one can of pie filling to the indention in one of the cakes.
• Freeze the other cake for another day.
• Before serving, top each piece of cake with the Reddi Whip as desired.

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.

CHERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.