So here's how it works: Every week(-ish, or may be every two weeks) one of us is going to bake a cake. We get to choose our own recipe, -- either taking the opportunity to share a favorite or experiment with a new one -- take pictures of the baking adventure, post the recipe on this blog, and then bring in the cake to share.

As the five of us would like to avoid gaining a gazillion pounds during the process, we are inviting you, our fellow CCE'ers to come wallow in frosting along side us. In order to partake in all the cakey goodness, we'd like to request that your bring own fork and plate, and that you provide us with your comments and feedback here on our blog.

And, with that being said, LET THEM EAT CAKE!!!

Tuesday, December 15, 2009

Busy Woman's Black Forest Cake

So how do you follow that delicious Butternut Spice Cake we had last month? Well, you aim for a different approach... convenience! I work full time, commute 2 hours each day and have 2 daughters, ages 6 and 9 months. Time is something I have very little of, so when the need to bring a dessert to a family get together, or to say thank you to someone for a job well done or just when you have that sweet tooth that won't go away, you need cake.

It's pretty, it's tasty (I hope) and it's easy...I present to you Busy Woman's Black Forest Cake.





Recipe

1 box Betty Crocker Super Moist devil's food cake mix



1 1/3 cup water



1/2 cup vegetable oil



3 large eggs



1 pint (2 cups) whipping cream



1/2 cup powdered sugar



2 to 3 tablespoons brandy, if desired



1 can (21oz) cherry pie filling



1/2 teaspoon almond extract



2 tablespoons sliced almonds










Preheat oven to 350 F for metal or glass pans. 325 F for dark or coated pans. Grease sides and bottom of two 9 inch pans with shortening or oil spray. Flour lightly.



Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.






Look it even has a happy face in the bowl...



Bake 30-33 minutes.



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 bowl, mix pie filling and almond extract.



On serving plate, place 1 cake layer, bottom side up. Spread with half of whipped cream and 1 cup cherry mixture to within 1 inch of edge. Top with second cake layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds.



Store covered in refrigerator.









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4 comments:

  1. JenniferDecember 15, 2009 at 8:35 AM

    Looks sooooo yummy -- can't wait to try it! Great pictures Em! and Congrats on your first blog post! :)

    ReplyDelete
  2. ShelleyDecember 15, 2009 at 2:08 PM

    So great!!!! I love the almond extract in the cherry pie filling. Such a great receipe, Em. Can't wait to try it for the holidays!

    ReplyDelete
  3. LisaDecember 15, 2009 at 2:16 PM

    I am so freakin' impressed by the whipped cream, Em! How in the world did you get it to retain its texture in the fridge??? Yummy yummy!

    ReplyDelete
  4. JenniferDecember 15, 2009 at 2:20 PM

    Tastes -if possible - even better than it looks! Delish!

    ReplyDelete

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