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Mock Black Forest Cake Recipe
|Chocolate chiffon cake||1 (from bakery or a mix)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Sweet black cherries||1 1⁄2 Cup (24 tbs), stemmed and pitted|
|Kirsch/2 tbs rum flavoring||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Pint|
|Dessert topping mix||1 1⁄4 Ounce (1 envelope)|
|Grated semisweet chocolate||1 Tablespoon|
Serving size: Complete recipe
Calories 5858 Calories from Fat 3870
% Daily Value*
Total Fat 430 g661.4%
Saturated Fat 190.3 g951.7%
Trans Fat 0 g
Cholesterol 3146 mg
Sodium 1477.3 mg61.6%
Total Carbohydrates 457 g152.3%
Dietary Fiber 43 g172%
Sugars 307.1 g
Protein 82 g163.4%
Vitamin A 57.3% Vitamin C 20.5%
Calcium 140.5% Iron 224%
*Based on a 2000 Calorie diet
Boil sugar and water together for 2 minutes.
Add cherries and cover.
Simmer about 6 minutes.
Chill and drain.
Dry the cherries.
Reserve juice and to 1/3 cup juice add the kirsch.
Prick the cake layers all over with a skewer.
Spoon kirsch syrup over each.
Whip cream until stiff.
Prepare dessert topping according to directions.
Combine the two mixtures and sweeten to taste.
Spread bottom layer of cake with a thick coating of cream, and sprinkle with about 1/3 the cherries.
Repeat with the next layer.
Place third layer on top.
Press down lightly.
Cover top and sides with remaining cream.
Strew with chocolate and top with cherries.
Chill an hour or more before serving.