Ingredients

1 box Chocolate Cake mix

1 can Cherry Pie filling

3 cups whipping cream

3 tbsp powdered sugar 

Instructions

Make and bake cake mix according to instructions on box. Let cool completely and cut into layers.

Whip cream adding powdered sugar (sift if lumpy). Whip cream until proper consistency. DO NOT OVER WHIP or you will have butter!

Place bottom cake layer on cake plate. Cover with pie filling. Cover that with about 1/3 of whipped cream. 

Gently place top cake layer on top of whipped cream. Cover with whipped cream. Also stroke whipped cream on the sides.

Hints:

To get a more traditional flavor: Sprinkle 1/2 cup cherry brandy (Kirschwasser) over the cake layers after they are baked. As well, add about 1 tbsp of cherry brandy to the whipped cream.

Add 1/2 to 1 tsp almond flavoring to cake mix.

Sprinkle chocolate shavings or sprinkles on top of the whipped cream as shown on cake at top.

Save some cherries from pie filling and place on top

Put some maraschino cherries on top for a traditional topping

If you whip an extra cup of whipping cream (remember to add 1 tbsp. powdered sugar), you can use it to decorate the top using a pastry bag or a plastic baggie with one corner cut off. Then your cake will look like a more traditional German Black Forest Cake recipe.

You must use icing sugar for the whipped cream. It is the cornstarch in the powdered sugar that will stabilize whipped cream. (Icing sugar is the same as powdered sugar.)

If available in your area, use "Sahnesteif" or "WhipIt" to stabilize the whipping cream. This will hold the whipped cream longer than the powdered sugar.

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