BLACK VELVET CAKE MIX RECIPES

Steps:

• In a mixing bowl, add butter, eggs milk, chocolate pudding and mix until smooth. 
• Add cake mix and mix until just combined. 
• Pour this batter into 2 greased/floured 8x2 round cake pans. 
• Bake at 350 degrees for about 40 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool down completely.
• Then, trim the sides and cut the domes on the cakes. 
• Place one cake on a cake stand. 
• Spread whipped cream on top. 
• Then, spoon cherry pie filling on top of the whipped cream and spread it out. 
• Place the other cake on top of the pie filling.
• Then, spread whipped cream on top again. 
• Spoon cherry pie filling on top of the whipped cream again and spread it out. 
• Sprinkle chocolate shavings on top and enjoy!

Steps:

• At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally.
• When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine.
• If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat.
• Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper.
• In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses.
• Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack.
• While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.