BLACK FOREST BARS RECIPES

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper., In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.

Steps:

• Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of Large Bar Pan. Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean. Cool completely.Loosen the brownie from the sides of the bar pan and invert onto the flat side of Large Grooved Cutting Board. Cut the brownie into 1-in. cubes; set aside. Chop 1 1/2 of the chocolate bars using the Food Chopper. Reserve remaining chocolate for garnish.Combine pie filling and almond extract in the Small Batter Bowl; set aside 1/2 cup for garnish. Stir juice into batter bowl.Pour milk into a Classic Batter Bowl; add the pudding mix and whisk until themixture begins to thicken. Fold in the whipped topping.To assemble the trifle, place half of the brownie cubes into the bottom of a Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture. Repeat layer one time.Make chocolate curls with the reserved chocolate using a Vegetable Peeler (see Cook's Tip). Garnish the top of the trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving.