BLACK FOREST LAYER CAKE
If you're looking for a baking project or beautiful (and wildly delicious!) layered cake for a special occasion, look no further than this Black Forest Layer Cake. Three layers of a moist chocolate cake are separated by a from-scratch cherry filling (made with dark sweet cherries) that's both rich and tart in its taste, then frosted with a Swiss buttercream frosting and decorated with shaved chocolate and a pile of maraschino cherries. What makes this cake truly special is the "double dam" frosting border! Frosting is piped twice on the outside edge of the cake layer so there's a thick layer of buttercream that holds in the cherry filling. The end result is a dramatic black and white look and a touch of extra Swiss buttercream for frosting lovers. This cake is an absolute stunner, and it will reward the baker and the guests alike!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
- In small bowl, mix flour, baking powder, baking soda and salt. In another small bowl, beat baking cocoa and 1 1/4 cups water with whisk until well blended. Set both bowls aside.
- In bowl of electric stand mixer fitted with paddle attachment, beat 2/3 cup softened butter and 1 1/3 cups sugar on medium speed 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the cocoa mixture, beating well after each addition, just until smooth. Repeat with flour mixture and cocoa mixture, ending with flour mixture. Scrape side of bowl occasionally. Pour 1 2/3 cups batter in each pan; spread evenly. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 1-quart saucepan, beat 1/2 cup sugar and the cornstarch with whisk. Beat in 1/3 cup water until smooth. Stir in chopped cherries. On medium-high heat, heat cherry mixture to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in 1 tablespoon butter. Pour into small bowl. Refrigerate uncovered at least 1 hour.
- In medium glass or metal bowl, beat egg whites and 1 1/2 cups sugar with whisk until blended. Set over pan of simmering water, beating occasionally, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in 2 teaspoons vanilla. If mixture separates, beat until smooth.
- Fit decorating bag with 1/2-inch round piping tip; fill with frosting. Place one cake layer on serving plate. Pipe a thick frosting border around top edge of cake layer. Pipe a second border just inside the first border. Spread 2/3 cup of the cherry filling over top of cake inside borders. Top with second cake layer; repeat borders and filling. Place third cake layer on top. Frost side and top of cake with remaining frosting. Press shaved chocolate around bottom half of cake. Refrigerate 1 hour.
- When ready to serve, mound maraschino cherries in center of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 83 g, Cholesterol 135 mg, Fat 7, Fiber 3 g, Protein 7 g, SaturatedFat 23 g, ServingSize 1 Slice, Sodium 600 mg, Sugar 62 g, TransFat 1 1/2 g
GAME DAY CHEX MIX™
When it comes to game day eats, sometimes, nothing beats tradition. Give our fan-favorite original Chex™ Party Mix a space at the tailgate table as a crunchy, salty snack that's worth celebrating.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 24
Number Of Ingredients 11
Steps:
- In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
- Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1/2 Cup, Sodium 330 mg, Sugar 2 g, TransFat 0 g
BLACK FOREST BROWNIE DESSERT
Looking for an easy dessert using Betty Crocker® fudge brownie mix? Then check out this great brownie topped with whipped cream sprinkled with cocoa.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with baking spray with flour. Make brownie mix as directed on pouch, using oil, water and egg. Pour batter into pie plate.
- Bake 24 to 26 minutes or until toothpick inserted in center comes out almost clean. Cool 30 minutes.
- In small bowl, stir together pie filling and liqueur. Cut brownie into 6 wedges. Place each wedge on individual serving plate. Spoon about 1/3 cup cherry mixture over each wedge.
- In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Add dollop of whipped cream to each serving. Sprinkle with cocoa.
Nutrition Facts : Calories 540, Carbohydrate 70 g, Cholesterol 80 mg, Fat 5 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 53 g, TransFat 1 g
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