Black Forest Bundt Cake With Cake Mix Recipes

QUICK BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

BLACK FOREST CAKE FOR TWO

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a quarter-sheet pan with parchment paper overlapping the longer sides, then spray with baking spray, ensuring the exposed sides of the pan are well-greased.
• Combine the flour, granulated sugar and salt in a large bowl. Stir together and set aside.
• Mix the buttermilk, baking soda, vanilla and egg in a small pitcher. Set aside.
• Melt the butter in a small saucepan, then add the cocoa. Whisk together to combine. Add 1/2 cup water and bring to a boil, then cook for 10 to 15 seconds. Add the chocolate mixture to the flour and stir together for a moment to cool slightly. Add the egg mixture and stir until smooth. Add the batter to the prepared pan and bake until cooked through in the center, about 15 minutes. Set aside and allow to cool completely, about 30 minutes.
• For the cherry sauce: Combine the cherries, granulated sugar and liquor in a small saucepan over medium-high heat. Bring to boil and cook, stirring occasionally, until the liquid has reduced and thickened, 6 to 7 minutes,. Remove from the heat and set aside to cool to room temperature.
• For the whipped cream: Whip together the heavy cream, powdered sugar and vanilla with a stand mixer until stiff peaks form, 3 to 4 minutes. Cover and transfer to the refrigerator until ready to build the cake.
• Once the cake has cooled completely, flip it onto a cutting board and remove the parchment paper. Cut the cake in half, then cut each piece in half again, giving you 4 equal pieces.
• Carefully put the first piece of the cake on a cake stand or platter. Spread a quarter of the whipped cream on top, then scatter a third of the cherry mixture over the top. Repeat two more times, trying to build the cake layers as straight and even as possible. Place the final piece of cake on the top and spread the remaining whipped cream over the top. Grate the chocolate bar over the top of the whipped cream for the finishing touch.
• Chill the cake for 20 minutes to help firm up the whipped cream before slicing and serving.

BLACK RUSSIAN CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
• Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

BLACK FOREST CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

BLACK FOREST CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325°F.
• Grease and flour a 10 cup (2.5L) Bundt pan.
• In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time.
• In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Mix.
• Stir flour mixture into butter mixture alternately with sour cream - make 3 additions of flour and 2 sour cream.
• Stir in chocolate chips and cherries.
• Bake for approximately 1 hour.
• Let cool for 10 minutes; Loosen with knife. Turn cake over onto cooling rack and lift off pan.
• When cool, sprinkle with icing sugar.
• Enjoy!

BLACK FOREST UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Spoon pie filling into a greased 12-in. cast-iron or ovenproof skillet. In a large bowl, beat cream cheese, sugar, flour and vanilla until blended. Gently beat in eggs. Pour over pie filling. Prepare cake mix according to package directions; spoon over cream cheese layer., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before inverting onto a serving plate. If needed, spoon cherries from pan over cake. Top with whipped cream.

BLACK FOREST CAKE MIX

Steps:

• Combine all ingredients in a large bowl.
• Pour cake batter into a well greased Bundt pan.
• Bake in a preheated 350 oven for 45 minutes or until a tester comes out clean.
• Cool for 25 minutes in the pan before turning out onto a rack to cool completely.
• Wonderful served with vanilla icecream or whipped cream.

BOX-MIX BLACK FOREST CAKE

Steps:

• Bake cake according to directions in a 9' x 13' x 2' pan.
• Mix pie filling and almond flavoring.
• While cake is still warm, poke top with fork and spread cherry pie filling over cake.
• While cake cooks, prepare pudding, adding extra vanilla flavoring.
• Fold in whipped topping.
• Spread pudding mixture over cake, carefully covering cherry pie filling.
• Decorate with chocolate sprinkles and maraschino cherries.
• Cover and refrigerate.

BLACK FOREST CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.