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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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.
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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!
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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.
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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.
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terimr (1 discussion) on Feb 5, 2011 at 11:08 AM
I've made this cake a few dozen times and its always a huge hit..
I do like thinner cake layers however so I use a bundt pan, then use a thread to carefully cut the cake into four thinner layers. I end up having 4 thin layers of cake making a tort using the same whipped cream and cherry pie filling as stated in this recipe. I also stand up the Maraschino cherries for presentation. Easy way to impress guests..delicious too..
I do like thinner cake layers however so I use a bundt pan, then use a thread to carefully cut the cake into four thinner layers. I end up having 4 thin layers of cake making a tort using the same whipped cream and cherry pie filling as stated in this recipe. I also stand up the Maraschino cherries for presentation. Easy way to impress guests..delicious too..
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grammysherry (3 discussions) on Jan 12, 2011 at 02:12 PM
I have made a variation of this dessert using either vanilla instant pudding (small pkg) mixing as per instructions, then folding the pudding into 1/2 - 3/4 large container of cool whip (thawed). I also have cheesecake mix that I bought at the bulk store, and use that sometimes instead of the pudding mix, using the cool whip, fold together and spread between the layers and on top (using the cherry pie filling as well). Delicious...
No Rating
ExecutiveFoodie (13 discussions) on Sep 7, 2010 at 04:28 PM
This is a classic Schwartzwalder Kirschtorte. The important thing is to whip the heavy whipping cream until its fairly stiff (but not butter!).The original uses dark cherries and sprinkles Kirsch liqueur over the cake after piercing it with a fork and then assembling the layers. I like to stand up Maraschino Cherries with thier stems straight up around the diameter on top or for a rectangular cake, across the middle, all in a line. It makes it elegant.
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lgs001 (3 discussions) on Dec 15, 2009 at 11:49 PM
I've made a variation of this before, and there was none left to take home. (Couldn't decide exactly how I felt about that. Ha.)
I used strawberry Ice cream between the layers and whipped cream and strawberries on top.
I used strawberry Ice cream between the layers and whipped cream and strawberries on top.
Comment by: beveposey (no discussions) on Sep 15, 2010 at 09:43 PM
How did you prevent the ice cream from melting before it was served? Did you have to freeze it? I'm making one for my daughter's birthday. She doesn't like cherries so your alternative looks promising.
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Zoey02 (1 discussion) on Nov 6, 2009 at 11:31 AM
I made this for my daughters birthday and everyone LOVED it. :)
