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Black Forest Cloud Cake with White Chocolate Raspberry Creme

Bohdanna Pochoday Recipe shared by:
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This is an adaption of the traditional Black Forest Cake, using dark chocolate fudge cake layered with Duncan Hines white chocolate raspberry frosting mixed with billowy fresh whipped cream and sour cherries. It looks and tastes luscious. It can be used at any ocassion where you want to impress your guests, but don't have the time to bake all day.

  • Hands-On Time:
  • Total Time:
  • Servings: 12-14
  • Rating:


  • 1 packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 1 package Duncan HInes Dark Chocolae Fudge cake mix
  • 3 eggs, room temperature
  • 1 cup water
  • 1/3 cup oil
  • 1 teaspoon vanilla extract
  • 1 pint heavy whipping cream, chilled
  • 1 jar tart cherries or fresh cherries or raspberries
  • Optional: white or chocolate shavings

Baking Instructions

  1. Pour pack of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  2. Set frosting aside.
  3. Preheat oven to 350 degrees.
  4. Butter and flour a 9 inch springform pan and set aside.
  5. In a large bowl on an electric mixer, mix the cake mix, eggs, water, oil and vanillaand beat for about 3 minutes until smooth (following cake mix instructions).
  6. Pour into springform pan and also into a small 1 cup pan and bake for about 40-45 minutes until cake tester comes out clean in center. Small pan will be ready in 25-30 minutes.
  7. Remove pan and cool on rack completely.
  8. In a medium bowl beat in electric mixer on high 1 pint chilled whipped cream until firm peaks form, but do not overbeat.
  9. Reduce mixer to low and slowly add the Duncan Hines frosting, and mix until well blended.
  10. To assemble cake, take cake and slide in half.
  11. Place on half on a plate and frost generously with the rasberry-whipping creme frosting.
  12. Place cherries or raspberries along the edge of the cake and at equal one inch intervals throughout the layer.
  13. Cover with second layer, top side down, and frost with another layer of the raspberry-whipping creme frosting.
  14. Take the separate 1 cup cake and crumbe the cake. Place with your hand the crumbs around the sides of the cake and on top.
  15. Garnish top of cake with swirls of rasberry-whipped creme and cherries and shavings of chocolate if you like.

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Using milk in wedding cake icing recipe

Using milk in wedding cake icing recipe

Instead of using milk in wedding cake icing recipe, use water. If the cake is going to be sitting out for a certain period of time, your milk can sour. Much safer using water.

floss it

floss it

always keep unflavored waxed dental floss is the easiest and cleanest way to cut your cakes in layers

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