Sunday, May 8, 2011

Black Forest Cake for Mom on Mother's Day

Ever since I made the Dollar Store Version of Charles Phoenix's "Cherpumple" last week, baking things inside of things is my new passion. "The Great Cornrollio" I made on Friday was pretty good, but today, I pull out the piece de resistance and make a Black Forest Cake , with Mrs. Redd's (like Hostess) Cherry Pies and Devil's Food Cake Mix.

A traditional German Black Forest Cake contains alcohol, and the one you may be used to has whipped cream. I have whipped topping, but honestly I think it is a little messy to work with, and prefer dense chocolate, cherries and buttercream.

The procedure is simple. Mix up the cake batter, pour a little in a greased bread size baking tin. Bake for about 10 minutes in a 350 degree oven until it firms up a little, then place your pie in the center. Pour remaining batter over and around the pie and bake for another 20 - 30 minutes.

I made two of these as the cake mix will make enough batter for a pair, as they are on the small size.

Let cool and then frost with this "Quick-as-a-Wink" Chocolate frosting (I got this recipe from a vintage cookbook picked up at the Library Bookstore - no cover).

6 oz semi sweet chocolate pieces
2 Tbsp butter or margarine
3 Tbsp milk
1 cup powdered sugar

Melt first 3 ingredients in a saucepan, then beat in powdered sugar until smooth, glossy and easy to spread. If not glossy, stir in a few drops hot water.

Now make some basic white frosting (butter or margarine, and powdered suger), to decorate your cake.

Here's what really puts this dessert over the top -- adorn with Queen Anne chocolate covered cherries.

You can layer this cake and add whipped topping, or buttercream in between and on top if you prefer, but for my first time out, I'm working with the "logs" individually.

This is such an elegant, delicious, yet fun and easy dessert. Another treat you really can't mess up.

Mom is going to be so impressed with your creativity, and thriftiness!

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