Today in Canada we observe Remembrance Day. I'm wearing my Red Poppy which has become a symbol here for the fallen soldiers that have given their lives for freedom and peace. On the eleventh day of the eleventh month at eleven o'clock. . ..I'll pause to remember. Black Forest Cherry Cake
I almost didn't post this recipe since it is so similar to Anneliese's Black Forest Birthday Cake.
I did think though that some may not know how to make Cherry Pie Filling from scratch so I decided to post it. It is nearly like Anneliese's . . .be sure to check her picture . . .it is just so picture perfect. This Cherry Pie Filling is less sweet and has many more cherries than canned. I always have a can of Cherry Pie Filling for days that I'm in a hurry but when time allows, this really tastes wonderful.
- 1 Duncan Hines Swiss Chocolate Cake Mix or . .make this homemade dark chocolate cake
- 1 package instant chocolate pudding (2 cups milk size)
- 1 pint whipping cream
- 2 tablespoons instant vanilla pudding mix
- 1 recipe cherry pie filling
- shaved chocolate for garnish
- Make the cake according to directions. . .bake in two 9 inch pans.
- Make the pudding according to directions and refrigerate until the cake layers have cooled.
- Make one recipe Cherry Pie Filling and allow to come to room temperature.
- Whip the cream and the vanilla pudding mix together and refrigerate until assembly.
Cherry Pie Filling
- 3 cups frozen or fresh pitted Montmorency Pie Cherries (now. . finding them may prove to be the biggest problem. I had a supplier and they stopped selling them and now I will be planting my own tree. These cherries have a beautiful color and flavour. I find the easiest way to pit cherries is with the tip of a potato peeler.
- 1/2 cup sugar
- 2 tablespoons cornstarch
- Put the frozen or fresh cherries in a microwave safe measuring cup. Heat on high for one minute. . stir and repeat until the cherries begin to release juice.
- Add the combined cornstarch and sugar.
- Stir well. Heat on high until it is thickend, the juices have cleared and it is bubbling.
- Stir well every few minutes.
Assembling the cake
- Cut both the cake layers in half. Put the first layer on a cake plate.
- Spread half the pudding on the first layer.
- Add the next layer of cake.
- Put half the Cherry Pie Filling on this layer.
- Add the third layer of cake. . and top with the second half of pudding.
- Add the last layer of cake.
- Spread the whipping cream all over the cake. . .reserving 1 cup or so to pipe around the edge.
- Put the Cherry Pie Filling in the center.
- Chill until ready to serve.
Wish someone would bake this and give me a small piece. If I bake it I would want to eat the whole cake:)
ReplyDeleteI'm trying to think what kind of cake I'd like for my birthday in a month. This sounds so good. I've made this type of cake in the past and am just remembering how incredible it tastes. Now, if I can just justify the sugar and caffeine I might just choose it. :)
ReplyDeleteMy daughter came up with the neatest way to pit cherries... she puts a cake decorating tip in her finger and pushes them right through and out the cherry. It works so well and you might want to try it next time you are pitting cherries.
ReplyDeleteOops... "ON" her finger
ReplyDeleteHi...interesting about "freezing" bananas...do you do them whole? and in the skin...or mashed up? I dislike being wasteful...but you can only eat so much banana bread and cake LOL..I usually end up making the bread and giving it to anyone that shows up at my door...even the school crossing guard...and one time I made six loaves of banana bread and took it to Primary School where grandson goes and the office personnel and teachers "ate it up"..pardon the pun!!! LOL...so about freezing??? hugs...Ora in KY
ReplyDeleteThat cake looks amazing! So good!
ReplyDeleteYour cake looks delicious - My hubby's favourite/only birthday cake. I'll have to try your version.
ReplyDeleteThanks for mentioning Rememberance Day - I'm wearing my poppy too and made red "poppy" iced suger cookies with a chocolate chip centre for the office for all to remember.
I love your site - have passed it on to many friends. Thanks!
Wouldn't I like a slice of this cake! Sounds absolutely heavenly.
ReplyDeleteI have a question about how to create under "The Recipe Files" how do you create the categories, the pictures and links?
ReplyDeleteYour cake looks really yummy, I really enjoy your site!
Such a pretty cake :0)
ReplyDeleteMaking your own cherry pie filling..I'm sure that makes the cake extra special!
ReplyDeleteKimberly . .each recipe category has its own blog and I link each recipe into the layout of that blog.
ReplyDeleteThis is absolutely gorgeous and I am sure that you took all the calories out right????? This would be so beautiful for a Christmas cake!!
ReplyDeleteLove your blog,
Linda
Prairie Flower
I am so glad to read that you will be planting your own Montmorency (pronounced "Want More, and See?)
ReplyDeleteCherry tree.
Let me know the postage to send enough down here to make that cake once the tree starts producing OK?
And remember...I asked first!
What a GREAT recipe and I really appreciate that you have both, the "I'm in a rush today" recipe as well as the "fun in the kitchen" recipe. Thanks for sharing.
ReplyDeleteI see one of your commenters is asking about freezing bananas. I've been doing a lot of that lately. I just peel and slice into 1/2" slices, then I lay them out on a waxed paper lined baking sheet and freeze them. When they are frozen, I put the little frozen banana disks in a freezer bag. Sixteen 1/2" slices equals a good size banana. When it comes time to put them in a recipe, I just count out the appropriate number of disks and chop them in the food processor and add to the recipe frozen...works great.
ReplyDeleteI want a slice of that cake right now,it looks so good.OK,I really don't want it right now,since I am not one bit hungry,but it still looks delicious.
ReplyDeleteBlessings,Ruth
Thank you Lovella - I thought that you might say that, I was playing around with things after I asked. I really like that method of organization, especially with the type of blog this is.
ReplyDeleteI'm glad you posted this way too, Lovella! Homemade cherry filling ... sounds great ... and I'd love to add some Kirsh or rum.
ReplyDeleteThis looks like Black Forest cake at it's best...filling made from scratch. Now I must find out what kind of pie cherries those are.
ReplyDeleteGood job!
Another quick idea for cherry pitting... a drinking straw does wonders, and leaves very little mess. Just poke in through the stem in and out the back! Quick, quick, quick.
ReplyDeleteThis is my all time favorite cake. Thanks!
ReplyDeleteGreat cake, very easy to make. My husband loved it, and my father in law [ who is massively hard to please in the food category] loved it also! I added about half the can to the batter itself, and the other half in the middle of the cake.
ReplyDelete