Black Forest Cake

Ingredients:

2 cans tart pitted cherries, undrained (20 oz/can)
1 cup sugar
1/4 cup cornstarch
1 1/2 tsp vanilla extract
2 9" chocolate cake layers baked and cooled
3 cups cold whipping cream
1/3 cup icing sugar


Directions:

1. Drain cherries reserving 1/2 cup juice. Combine reserved cherry juice, cherries, sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.

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

3. Beat cold whipping cream and icing sugar in bowl with a mixer at high speed until stiff peaks form. Reserve 1 1/2 cups for decoration.

4. Place one cake layer on serving plate. Spread with 1 cup whipping cream, top with 3/4 cup cherry topping. Top with second layer, 1 cup whipping cream, 3/4 cup cherry topping, top with third cake layer.

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

6. Spoon reserved 1 1/2 cups with whipped cream into a pastry bag with star tip. Pipe around top and bottom edges of cake. Finally top it off with remaining cherry topping.


*Compliments of Grandma's Kitchen Treasured Family Recipes