Black Forest Cake

Prep Time: 30 minutes
Yield: makes 12 servings

Ingredients:

CAKE
Crisco® Flour No-Stick Spray
1 pkg. Pillsbury® Dark Chocolate Cake
1-1/4 cups water
1/3 cup Crisco® Vegetable Oil
3 large eggs

FILLING
1 can cherry pie filling
1/2 tsp. almond extract

FROSTING
1 pt. whipping cream
1/2 cup powdered sugar
1/2 tsp. almond extract
Chocolate curls (optional)

Preparation Directions

1. Heat oven to 350°F. Spray two 8 or 9-inch round cake pans with Crisco No-Stick Flour Spray. Prepare and bake as directed on package, using water, oil and eggs. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.

2. In small bowl, combine filling ingredients; mix well.

3. In medium bowl, beat whipping cream at high speed until slightly thickened. Gradually add powdered sugar, beating until stiff peaks form.

4. Place 1 cake layer, top side down, on serving plate; spread 1 cup filling to within 1 inch of edge. Top with second cake layer, top side up. Frost sides and top with whipped cream. Spoon remaining filling in center of top of cake. Garnish with chocolate curls. Store in refrigerator.

High Altitude: (Above 3500 Ft.)
Add 1/4 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake as directed above.