Black-Forest Decadence Cake
A real showpiece. Chocolate layers filled with cherry-cream and topped with a chocolate glaze. Crown with stemmed maraschino cherries.
- 1 dark chocolate cake mix
- 2 cups whipping cream or 4 cups of whipped topping
- 1 tbsp icing sugar
- 19 oz cherry pie filling
- 6 1 oz semisweet chocolate baking squares cut up
- 1/2 cup light cream (half and half)
Prepare cake according to package directions. Bake in 2 greased 9 inch round layer pans. Cool. Turn out onto rack. Split each to make 4 layers.
Beat whipping cream and icing sugar in large bowl until stiff. Reserve 1 cup for garnish.
Fold pie filling into remaining whipped cream. Spread 1/3 cherry-cream mixture over 3 layers, stacking as each is spread. Add fourth layer to top.
Glaze: Melt chocolate with the light whipped cream in medium saucepan on low, stirring constantly until smooth. Set pan in cold water. Whisk until cooled enough to be slightly pourable. Drizzle over top of cake, allowing some to run down the sides.
Chill. Garnish with reserved whipped cream. Cuts into 16 wedges.