Alternate layers of Duncan Hines Dark Chocolate Fudge Cake, red cherries and pure white whipped cream filling make this Black Forest Torte visually and taste-fully enchanting.
- 1 pkg Duncan Hines® Moist Deluxe® Dark Chocolate Fudge Cake Mix
- 2 1/2 cups whipping cream
- 2 1/2 tbsp confectioners' sugar
- 1 can (21 ounces) Comstock® or Wilderness® Cherry Pie Filling
- Preheat oven to 375ºF. Grease and flour two 8-inch round cake pans.
- Prepare, bake and cool cake according to package directions.
- Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.
- To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.
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janice.deneault (1 discussion) on Feb 14, 2013 at 07:26 AM
On the Black Forest Cake,could Readi whipped cream in the can be used with the cherry filling as a topping
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bigbuttab (2 discussions) on Oct 20, 2012 at 11:39 AM
I will melt chocolate pieces, (either milk or dark) depending on the cake mix, and add it to the mix along with a chocolate extract to really give it a rich chocolate flavor. To the whipped cream, I will add a drop or two of cherry extract, again to enhance flavor. I've never had a complaint.
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mary.rebkovich (1 discussion) on Oct 10, 2012 at 09:34 PM
This is so inconsistent - starting with "preheat" the oven....not in sync with the box instructions....and the picture is not at all like the recipe instructions.
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jeniferlyne181 (1 discussion) on Feb 15, 2012 at 10:34 AM
I'm not a huge chocolate fan, but I made this cake for my husband for Valentine's Day this year - it turned out SO good and I ate every last bit of my slice (looking forward to another slice tonight in fact). It was pretty easy to make; however, the frosting does take some time, so be patient.
Comment by: mary.rebkovich (1 discussion) on Oct 10, 2012 at 09:39 PM
I read your review before making this for church supper....so I allowed plenty of time to make the whipped cream topping! Using my Kitchen Aid beater took me at least a minute! Maybe you could ask Santa for a Kitchen Aid this year....it is the best mixer I've ever had....and has a special tool to make whipped creams and merangues. Loved the result.
Comment by: tammy.droll (no discussions) on Mar 2, 2013 at 02:10 AM
I have a $10.00 mixer from Dollar General and it only takes me a minute to make whipped topping. I would really love to have a kitchen aid however I can not afford one.
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vice0919 (1 discussion) on Feb 14, 2012 at 09:33 AM
I've made this cake. It's moist and the cherries give it an absolute fantastic twist on chocolate. My husband loved it! So, I gave the recipe to some of the girls at work --- whose husband loved it too!
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Flash1223 (1 discussion) on Nov 6, 2011 at 02:43 PM
I tasted Black Forest Cake in Germany. Germans have laws for everything. You can't call this a Schwarzwald Kirsch Torte unless it contains Kirsch (Cherry brandy). Either soak the cherrys in 1/4 cup Kirsch until saturated, or, if some of your guests don't drink, using a mister, spray the drinker's pieces with Kirsch prior to serving. As one writer stated, it has to reek of Kirsch or it's not a true Schwarzwald Kirsch Torte.
Comment by: bigbuttab (2 discussions) on Oct 20, 2012 at 11:43 AM
Thank you for the tip on using Cherry Brandy, I will use this next time I make a cake like this. Until I read your input I never gave it a thought to use cherry brandy. I make a good blackberry chocolate cake with whipped cream frosting laced with a touch of bourbon. I will see if I can find blackberry brandy and do the same for this concotion as well.Again thank you for you helpful tip.
Comment by: Ms Kate (no discussions) on Nov 16, 2012 at 07:47 PM
I've always brushed the cakelayers with Kirsch Syrup and it's wonderful! Bring 1 Cup water and 3/4 sugar to a boil over med. heat stirring only until the sugar dissolves. Boil uncovered for 5 minutes. Remove from heat. When lukewarm stir in 1/3 C Kirsch. Prick cakes with a toothpick, then brush o syrup liberally. Let cakes set at least 10 mins. before continuing with your recipe.
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jacquieb62 (1 discussion) on Oct 21, 2011 at 10:50 AM
Looking at this picture I have to wonder, was only one box of mix used? Was it an 8" pan? I use aluminum, non teflon pans to make the cake rise higher, but I still get layers much narrower than this. Any hints on getting layers this thick?
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aferri91 (1 discussion) on Oct 19, 2011 at 10:39 AM
does this recipe call for actual heavy whipping cream, or just regular coolwhip?Im making this cake today so a reply asap would be much appreciated!
Comment by: bigbuttab (2 discussions) on Oct 20, 2012 at 11:47 AM
I would prefer to use heavy whipping cream, the taste is far better than Cool Whip, which has no daity product in it, it is all chemicals. To make whipping cream, first freeze your bowlk and beaters making sure there is no moisture on them before putting them in the freezer. I leave mine in for a full hour. This will help the whipping cream to thicken faster. Making your own whipping cream is rewarding, but does it takes patience. I hope your cake and whipping cream is to your liking.
Comment by: bigbuttab (2 discussions) on Oct 20, 2012 at 11:48 AM
Cool Whip has no DAIRY products. My nails hit the wrong keys. Sorry for the mistype (s).
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trecur (1 discussion) on Sep 24, 2011 at 10:17 AM
I made this cake using devil's food mix and an extender. Everyone loved it.
Comment by: trecur (1 discussion) on Sep 24, 2011 at 10:31 AM
I torted it and alternated the whipped cream and cherries. Topped with fresh cherries and whipped cream. Pic on my facebook page.
No Rating
aa3880 (1 discussion) on Jul 15, 2011 at 08:49 AM
I have made this several times adding a teaspoon of almond extract to the cherries & decorating thecake top with fresh cherries & toasted sliced almonds.
Comment by: bigbuttab (2 discussions) on Oct 20, 2012 at 11:52 AM
Pretty AND yummy.
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let'sbake12345 (3 discussions) on Jul 8, 2011 at 07:52 PM
This is one of my favorite cakes, but the authentic recipe includes rum. So like the exucitivefoodie wrote sprinkle some rum into the layers, but use cherries and rum, warm them up together, cherries should be saturated with rum., thicken of course. But if the cake doesn't reek of rum..it is not a Schwarzwalder Kirsche Torte.
Comment by: pattycake45 (no discussions) on Aug 10, 2011 at 12:04 PM
I think you got your bottles of booze mixed up. Kirsch is cherry brandy, not rum.
Comment by: ExecutiveFoodie (13 discussions) on Sep 9, 2011 at 01:37 PM
Schwartzwalder KIRSCH torte! Kirsch is the liqueur if you can find it. Use sparingly though, it's a bit strong if you're not used to it. And I would lighten the batter a bit with breadcrumbs or ground hazelnuts so the whipped cream doesn't collapse under the heavy cake layers. I use sour or fresh cherries in season as well.
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Smilez_09 (1 discussion) on May 12, 2011 at 10:56 PM
Sounds& looks so yummy cant wait to make it
Comment by: mongo_mango (8 discussions) on Jun 22, 2011 at 10:14 PM
i no, me too
No Rating
barbinrochester (1 discussion) on Feb 12, 2011 at 09:26 PM
how can i make cake like cookies?
Comment by: belinda_prosser@yahoo.com (1 discussion) on Jan 17, 2012 at 01:56 PM
i make them i just put less water in the mixs and add choc. chip to it kids love it i also do it that way to make whoppie pies
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firemother (1 discussion) on Feb 12, 2011 at 01:03 AM
I have made this cake every year for Valentine's day for over 20 years using 2 heart- shaped pans. Everyone loves it. However the original recipe used cream cheese and powdered sugar for the filling & it is delicious & doesn't slip.
Comment by: firemother (1 discussion) on Feb 12, 2011 at 01:04 AM
Rating should be 5 stars , finger slipped!!
Comment by: mcarter251 (no discussions) on Jul 6, 2011 at 06:34 PM
The cream cheese sounds divine with this one.
Comment by: Marcia88 (no discussions) on Jan 30, 2012 at 10:43 PM
Can you give me that recipe? My Husband would like creame chese better than whipped cream, and his b'day is 2/23rd.
Comment by: Caladium (no discussions) on Sep 11, 2012 at 04:15 AM
I make a filling by creaming 8oz cream cheese, a stick of butter and 3c powdered sugar and then folding in 8oz whipped topping(wasn't sure I could use the brand name). It will make enough for three layers...cover with chocolate frosting...well that's another cake all together. Try it!
Comment by: bigbuttab (2 discussions) on Oct 20, 2012 at 11:50 AM
Yes I like the cream cheese as well. Perhaps we could do cream cheese for the filling, and whipped cream for the top? It's a little extra work, but worth it.
