Black Forest Cake

I meant to do another border design, but it turned out heart-shaped instead. I think it's pretty.

This is the easiest impressive cake to make because it starts off with a cake mix.  I first learned it from a baking demo on board a cruise from Singapore to Thailand.  They let us taste the end product and it was delicious - especially since it had cherry kirsh in it!

I have tried making my own Devil's Food Cake and I would say that the Duncan Hines brand comes out even better, and saves so much time.  While I am not paid any commision by Duncan Hines (too bad!), I do have to say that for Devils' Food cake mix, the Duncan Hines brand tastes best.

Black Forest Cake Recipe:
One package Duncan Hines Devils Food cake mix
One 15oz can dark sweet cherries in heavy syrup, drained (optional: reserve liquid if desired to make jello) and cut in half.  You can use whole if desired, but requires more cream to cover it.
4 cups (1 liter) heavy cream
1/2 cup icing sugar (also called confectioners sugar), adjust to taste
Half a package of 3oz size vanilla instant pudding mix
Cherry kirsh, rum, or brandy
(I use 1/2 cup sweet blackberry brandy and it works really well, but because it's sweet, I reduce the icing sugar in the cream.)
Maraschino cherries and chocolate sprinkles for decoration.

Directions:
Prepare cake mix according to directions and bake in a 9 inch round cake pan (greased and floured bottom).  Cool and cut in half. (If you have two pans, divide batter in half to bake.)

Jello:
Reserved cherry  liquid should be about 3/4 cup. 
Scatter one package plain gelatine powder over it. 
Either microwave or heat over stove to dissolve.  Chill in fridge and cut into small cubes.

Cream:
Whip the heavy cream with the icing sugar and half package of pudding mix (the pudding mix is to help keep the cream firm and prevent the piped cream decorations from wilting.) Taste and beat in a little more icing sugar if desired.  Refrigerate cream until ready to use.

Spoon  liquer over both halves of cake.
Put a thin layer of whipped cream on bottom half of cake.  Place drained black cherries and jello cubes on top, then cover with more cream.  Place top half of cake on top.

Frost cake with remaining cream and decorate with maraschino cherries and chocolate sprinkles or shaved chocolate.

Note:  If you love to bake cakes, invest in a piping bag and star tip.  This simple tool will turn your cake from plain to professional looking!  See section on Baking Tips for more info.