Black Forest Sundae Cake Recipes

BLACK FOREST CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
• Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
• Pour batter into prepared muffin tins, filling each liner about half-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
• Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
• Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
• Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.

BLACK FOREST SUNDAES

Steps:

• Divide cookie crumbs among four dessert dishes; top each with ice cream and pie filling. Garnish with whipped cream and walnuts. Freeze until serving.

BLACK FOREST SUNDAE CAKE

Steps:

• 1. Mix chocolate cake mix as directed on the box. Set aside. Grease 9 x 13" cake pan. Spread cherry pie filling onto bottom of pan.
• 2. Pour prepared cake mix over the cherries. Bake as directed. In the meantime, pour sweetened milk and hot fudge sauce into small sauce pan. Cook over medium heat stirring constantly until well blended. Remove from heat and allow to cool.
• 3. When cake is done and competely cooled; using the end of a wooden spoon poke holes randomly through cake. Do not go through to the bottom. Just about half deep. Spread chocolate sauce over cake and into the holes. Cover and refrigerate 1 hour.
• 4. Meanwhile, beat softened cream cheese, powdered sugar, and vanilla until fluffy. Fold in coolwhip until well blended. Frost cake with cream cheese mixture. Cut and garnish each square peice with a Maraschino cherry.
• 5. Keep cake refrigerated. It very sweet, gooey and good!

BLACK FOREST SUNDAES

Steps:

• Divide cookie crumbs among four dessert dishes; top each with ice cream and pie filling.
• Garnish with whipped cream and walnuts.
• Freeze until serving.

BLACK FOREST SUNDAES WITH BROWNIES

Steps:

• For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
• Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers' instructions.
• To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
• To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
• FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)