Black Forest Cake

Ingredients

• 1 chocolate cake mix
• Chocolate curls, fresh fruit to match filling (strawberries, raspberries, maraschino cherries), and fresh mint for garnish

CREAM FILLING
• 6 tbsp of butter (no substitutes), softened
• 4 cups of confectioner's sugar
• 1 1/2 tsp vanilla extract
• 4 to 5 tbsp half and half cream

FRUIT FILLING
• 1 can (14- 1/2 oz) fruit pie filling... cherry, strawberry, raspberry...be creative
• 2 tbsp cornstarch
• 3/4 cup sugar
• 1/4 tsp almond extract

CHOCOLATE FILLING
• 1 cup whipping cream
• 1/4 cup chocolate syrup
• 1 tsp vanilla extract

FROSTING
• 2 cups whipping cream
• 2 tbsp sugar
• 1 tsp vanilla extract

Directions

Bake cake mix according to package directions in two 9 inch round cake pans. Cool on wire racks. Slice each cake horizontally.

In a mixing bowl, beat cream filling ingredients until creamy. Add the half and half slowly to get a thick filling. Filling should be creamy, but have a more firm consistency to hold fruit filling in cake. Additional confectioners sugar can be added if necessary. Cover and refrigerate.

In a saucepan, combine cornstarch, sugar and pie filling, mix until smooth. Bring to a boil, cook and stir constantly for 2 minutes or until thickened. Stir in extract. Cool completely.

In a mixing bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate.

For frosting, in a mixing bowl, beat cream, sugar and vanilla until soft peaks form. Cover and refrigerate.

To assemble:
Place bottom layer on a serving plate; top with 1/2 a cup of cream filling, spread evenly over layer. Place 1 cup of filling in a heavy duty resealable plastic bag, cut a 1/2 inch triangle in one corner of bag. Make a rim of filling 3/4 inches high around the outer edge of cake. Make a second rim 2 inches from edge. Spoon fruit filling between the rings. Refrigerate for 30 minutes (don't skip this step). Spread chocolate filling on second layer of cake, once cake has chilled, place over fruit filling layer. Spread remaining cream filling over the third layer; place over the chocolate filling layer. Top with fourth layer of cake. (NOTE: I usually chill the cake for 30 minutes before frosting). Spread frosting over top and sides of cake. Garnish with chocolate curls, fruit and mint. Store in refrigerator.

Yield: 16 servings.