BLACK FOREST CAKE RECIPE - BETTYCROCKER.COM
Devil's food cake mix makes it easy to prepare an impressive, tasty torte that perfectly pairs chocolate and cherries.
Provided by Betty Crocker Kitchens
Total Time 2 hours 15 minutes
Prep Time 25 minutes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 190 , CarbohydrateContent 28 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 180 mg, SugarContent 18 g, TransFatContent 1 g
EGGNOG BUNDT CAKE RECIPE - BETTYCROCKER.COM
This rich cake is inspired by the flavors of holiday eggnog, topped with a sweet nutmeg glaze. Even if you’re not an eggnog lover (and especially if you are!), you’ll adore this cake!
Provided by Betty Crocker Kitchens
Total Time 2 hours 25 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.
Nutrition Facts : Calories 270 , CarbohydrateContent 40 g, CholesterolContent 55 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 24 g, TransFatContent 0 g
More about "brandy mixes recipes"
EGGNOG BUNDT CAKE RECIPE - BETTYCROCKER.COM
This rich cake is inspired by the flavors of holiday eggnog, topped with a sweet nutmeg glaze. Even if you’re not an eggnog lover (and especially if you are!), you’ll adore this cake!
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 25 minutes
Calories 270 per serving
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 25 minutes
Calories 270 per serving
- In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.
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