Mom's Black Forest Cake

1. 1

   Prepare cake according to package instructions, spooning batter into 3 greased and floured 8 inch cake pans.

2. 2

   Bake at 350F (180C) for 20 to 25 min.

3. 3

   or until wooden pick inserted in middle comes out clean.

4. 4

   Cool in pans on wire racks for ten minutes.

5. 5

   Remove from pans; cool completely on wire racks.

6. 6

   Combine sugar and water in small saucepan.

7. 7

   Bring to a boil, reduce heat, and simmer 5 min.

8. 8

   Stir in 2 tablespoon cherry liqueur and cool.

9. 9

   Brush syrup on top of cake layers; let stand for 5 min.

10. 10

    Beat whipping cream at medium speed until foamy.

11. 11

    Gradually add the powdered sugar, beating until soft peaks form.

12. 12

    Slowly add 1/4 cup cherry liqueur gradually, while beating.

13. 13

    Spread on 1st cake layer, sprinkling with 13 of chopped cherries and 1/4 cup chocolate morsels.

14. 14

    Add second cake layer; repeat.

15. 15

    Top with third cake layer and spread top and sides with remaining whipped cream mixture.

16. 16

    Sprinkle with remaining cherries and chocolate morsels.

17. 17

    Store in fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.