Mock Black Forest Cake Recipe
Ingredients
| 1 chocolate chiffon cake, bakery or a mix | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| 1 1/2 cups sweet black cherries, stemmed and pitted | ||
| 1/4 cup kirsch or 2 tbs rum flavoring | ||
| Whipping cream | 1/2 Pint | |
| Topping envelope | 1 | |
| Grated semisweet chocolate | ||
Directions
Split cake horizontally into three layers.
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.
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.
Chef
