Black Forest Cake Fix
(makes 1 layer)
Cake: (from Better Homes and Gardens new cookbook 10th edition, c 1993)
1 cup sugar
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
3/4 cup milk
1/4 cup shortening
1/2 tsp vanilla
1 can cherry pie filling OR
1 jar maraschino cherries + 1/2 cup sugar + 1 Tbsp cornstarch
1 tub Cool Whip OR
3 cups powdered sugar + 1/2 cup shortening + 1/4 tsp salt + water as needed
To make cake, preheat oven to 350. Grease and flour an 8" cake pan.
In a bowl, combine cake ingredients and beat with an electric mixer until smooth, 2 minutes or so. Pour batter into cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
If you are using the maraschino cherries, pour them into a nonstick saucepan, undrained. Reserve 7 cherries to decorate the cake with. Stir in the cornstarch and sugar. Bring to a boil and simmer for 5-10 minutes, stirring occasionally, until thickened.
If you're making the frosting, combine the sugar, shortening, and salt in a bowl. Combine ingredients with beaters turned OFF. 1 Tbsp at a time, add water. Beat with electric mixer until fluffy, adding water as needed.
Once the cake cools, slice it in half horizontally. Spread a good amount of cherry filling onto the bottom layer, then put the cake back together. Frost the cake and garnish with chocolate shavings, extra cake crumbs, OR...
Sprinkle a little cocoa powder over the top of the cake. Using your finger, swirl the powder into the frosting. It will have a marbled effect.
Arrange the cherries on top of the cake. Enjoy.