EASY BLACK FOREST CAKE {WITH CAKE MIX} - CAKEWHIZ
Quick and easy black forest cake recipe, made with cake mix and simple ingredients. Soft, moist chocolate cake with cherry filling and whipped cream.
Provided by CakeWhiz
Categories Dessert
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 9
Number Of Ingredients 8
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!
Nutrition Facts : Calories 512 kcal, CarbohydrateContent 68 g, ProteinContent 7 g, FatContent 25 g, SaturatedFatContent 11 g, CholesterolContent 112 mg, SodiumContent 544 mg, FiberContent 2 g, SugarContent 22 g, ServingSize 1 serving
BATTENBERG CAKE RECIPE | BBC GOOD FOOD
Our traditional Battenberg cake is a delicious project for an afternoon in the kitchen. Bake this easy but impressive cake for a special occasion
Provided by Sarah Cook
Categories Treat
Total Time 3 hours
Prep Time 2 hours
Cook Time 1 hours
Yield Makes 2 cakes, each cuts into 10 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.
- For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.
- To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.
- Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.
- Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.
- Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.
Nutrition Facts : Calories 524 calories, FatContent 25 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, SugarContent 61 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium
HOW TO MAKE BOX CAKE BETTER | EASY BAKING TIPS AND RECIPES ...
From foodnetwork.com
THE BEST SPONGE CAKE: SOFT AND MOIST - SIMPLY TRINI COOKING
From simplytrinicooking.com
THE BEST STORE-BOUGHT YELLOW CAKE MIX | ALLRECIPES
From allrecipes.com
28 EASY CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
CAKE & DESSERT MIX | WOOLWORTHS
From woolworths.com.au
BOSTON CREAM POKE CAKE | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
HOW TO MAKE HALF A CAKE MIX - TOASTER OVEN LOVE
From toasterovenlove.com
YELLOW CAKE RECIPES | ALLRECIPES
From allrecipes.com
34 PARTY-PERFECT SHEET CAKE RECIPES | SOUTHERN LIVING
From southernliving.com
THE FOOD TIMELINE: CAKE HISTORY NOTES
From foodtimeline.org
KETO ANGEL FOOD CAKE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
EGGLESS VANILLA SPONGE CAKE RECIPE WITH STEP BY STEP PHOTOS
From foodviva.com
CAKE - WIKIPEDIA
From en.m.wikipedia.org
GUYANESE STYLE SPONGE CAKE - METEMGEE
From metemgee.com
EASY SPONGE CAKE RECIPE - JUST A MUM
From justamumnz.com
CREMA DE FRUTA - KAWALING PINOY
From kawalingpinoy.com
KETO ANGEL FOOD CAKE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com