Easy Peasy Black Forest Cake Recipes

Steps:

• 1. grease and flour 9x13 pan or bundt pan.Heat oven 350 degrees.
• 2. Beat dry cake mix , sour cream, eggs, and vannilla ext. with beater.
• 3. Then stir pie filling with hand.,, NOT BEATER !!!
• 4. Poor in pan -bake 45 to 50 min....when cool frost.. add nuts on top if you want.

Steps:

• 1. Prepare cake according to package directions for a 8 inch layer cake. After baking let cake cool 15 minutes.
• 2. While cake is cooling add jello to 1 cup boiling water and completely dissolve. Add 1/4 cup cold water.
• 3. With a fork. poke holes in both cakes. Slowly pour jello over each cake. Refridgerate in cake pans for at least 3 hours.
• 4. When Jello is set, remove 1 cake from pan. If cake does not remove easily put pan warm water for several minutes.
• 5. Spread cherry pie filling in on top of 1st layer. Loosen 2nd cake and put on top on pie filling. Using Cool Whip as frosting frost cake. when completely frosted drizzle hot fudge sauce over top of cake. If you wish you can garnish middle of frosted cake with a few cherries from remaining pie filling.

Steps:

• pre heat oven to 325(mine is a comvection oven).
• mix together all ingredients
• spray pam into the pan.
• put onto a 9 x 13 non stick cake pan.
• bake about 40min.
• cool one hour
• put in ice box after first use also can do after cooling before serving.
• top with a cool whip or whipped cream if you like.

Steps:

• Preheat oven to GM4 (180C, 350F)
• Mix hot water into cocoa to form a smooth paste.
• In a large mixing bowl cream the butter and sugar with a hand mixer until pale and around double the original volume.
• Break the eggs and beat them until yolk and white are mixed.
• Combine the eggs and cocoa paste with the butter/sugar mixture.
• Sift in the flour and the baking powder and fold them into the mixture.
• Stir n the milk.
• Bake in one 8 inch cake tin at least 2 inches tall for 35 minutes, or one 9 inch tin for 30 mins (You could do this in two separate sandwich tins, but I have no idea how long it would take to bake!).
• Leave the cake for 15 minutes to cool before turning out. Leave for another 5 and then use a sharp bread knife to slice the cake in half.
• Beat the whipping cream and castor sugar until the cream stiffens.
• Pile whipped cream and cherries on top of bottom slice of cake; replace upper slice and cover this with whipped cream and slightly more delicately placed cherries!