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Monday, July 26, 2010

Black Forrest Cake

I made this Black Forrest Cake from Brown Eyed Baker for my husbands birthday.  It was DIVINE!  Really, the cake was so moist and chocolaty and the cherries were soft and sweet and the whipped topping was light and not overly sweet.  We devoured it at his camping/cook out party.

I changed up the middle cherry layer just a bit.  Everything else I did exactly as her recipe called for.

Cherry Layer:
2 cups of fresh or frozen pitted cherries
1/4 cup of water
3/4 cup of sugar
2 TBS of cornstarch
1 tsp of vanilla

Put the cherries into a medium sauce pan and heat on medium until the cherries are warm and juices are released.  Add the water, sugar, and cornstarch to the cherries.  Stir and cook until bubbly and the sauce has thickened.  Remove from heat and stir in the vanilla.  Let the cherry and sauce cool completely.  Add the cherries and as much sauce as you prefer to the middle layer of the Black Forrest Cake.  The sauce makes the cake all that more moist.  Reserve 12 of the cherries for the top of the cake.

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