Black Forest Cake

1. 1

   Drain cherries, reserving 1/2 cup juice.

2. 2

   Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan.

3. 3

   Cook and stir over low heat until thickened.

4. 4

   Add vanilla and stir.

5. 5

   Split each cake layer in half horizontally. Crumble one half layer, set aside.

6. 6

   Beat cold whipping cream and the confectioners sugar in large bowl with an electric mixer set at high speed until stiff peaks form.

7. 7

   Reserve1 1/3 cups whipped cream for decorative piping.

8. 8

   Place one cake layer on serving plate.

9. 9

   Spread with 1 cup whipped cream; top with 3/4 cup cherry topping.

10. 10

    Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.

11. 11

    Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.

12. 12

    Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.

No additional tips available.