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Black Forest Cake!



The "Black Forest Cake" is a dessert that originated in Germany as so many great desserts and baked confections did.  Black Forest is the English name for the German dessert called Schwarzwälder Kirschtorte, which literally means Black Forest Cherry Torte.  

This is a really elegant looking cake that's perfect for the holidays or for a special occasion.  Here is what you will need to make it:

2/3 cup butter, softened
1 3/4 cups sugar
4 large eggs
1  1/4 cups water
4 (1 oz. each) squares of unsweetened baking chocolate
2 tsp. vanilla
1  3/4 cup all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Chocolate Filling
6 oz. German Chocolate
3/4 cup butter

Cream Filling
3 cups heavy whipping cream
2 Tbs. sugar
2 tsp. almond flavoring

Topping
1 cup cherry pie filling

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and sugar until fluffy.  Add eggs one at a time, beating after each addition.  Beat in the water just until blended.

Microwave the 4 ounces of chocolate just until melted and stir until smooth.  Stir in vanilla until blended.  Combine the flour, baking powder, baking soda, and salt.  Add to the creamed mixture, alternating with the melted chocolate.   Beat after each addition.

Line four 9 inch round cake pans with parchment or wax paper and spray them liberally with nonstick baking spray, even the paper.   Divide the batter evenly between the pans.  Place in 350 degree oven for 15-20 minutes or until a toothpick inserted in the middle comes out clean.   Cool in the pans for ten minutes before turning out and cooling on a wire rack.

To make the chocolate filling, melt the German Chocolate in a the microwave until melted.  Stir until smooth.  Stir in the butter until melted and smooth.

For the cream filling, place the cream in a glass bowl and beat with a mixer until it starts to thicken.  Add sugar and almond flavoring and beat until peaks form. 

To put this together, place on cake layer on a cake plate.  Spread with 1/4 of the chocolate filling and 1/4 of the cream filling on top.  Repeat the same layers two more times with the filling.  Top with the remaining cake and top it with the chocolate filling. 


Place the rest of the cream filling in a pastry bag fitted with a large star tip.  Pipe a border around the top edge of the cake.  This sort of serves to hold the cherry filling on top and it looks pretty!  Carefully spoon the cherry pie filling on top.  Spread the remaining cream filling on the sides of the cake and smooth with a cake spatula.  Store in the refrigerator until time to serve!


Slice and serve!  Doesn't this make a pretty presentation? Your guests will be so impressed!




Scalloped Apple Casserole!

 


If you like cooked apples, like my recipe for  Fried Apples  or  Miss Annabelle's Baked Apples, this "Scalloped Apple Casserole" is a must try!!!  It's a little different way to cook apples, but it's delicious!  My husband, who can be a picky eater, loved this casserole!  He definitely gave it two thumbs up! 

I cooked this for Thanksgiving and it was so good with our turkey and dressing.  It would be great with ham also! 

This can be prepped ahead of time also and then baked, which is always nice for the holidays. 

Here is what you will need:

7 -8 apples, cored, peeled and diced 
1/2 cup sugar
1/4 cup brown sugar
1 tsp. cinnamon
1 tsp. vanilla
1/2 cup butter, divided
1/4 cup flour
2 cups shredded cheddar cheese, divided
1 sleeve of Ritz crackers, crushed 

Preheat oven to 350.

Place the peeled, cored and diced apples in a 2 quart casserole that has been sprayed with nonstick spray.


Sprinkle with white sugar, brown sugar and 1 tsp. cinnamon.  Add 1 tsp vanilla.  Slice 1/2 of the butter in pats and place over the apples.  Sprinkle the flour over all.  Sprinkle with 1 cup of the cheese.  With a large spoon toss to mix all of the ingredients.  


Top with the other cup of shredded cheese!



Top the cheese evenly with the crushed Ritz crackers and slice the rest of the butter in thin pats and place on top. Place in a 350 degree oven and bake for 40 - 45 minutes!  



It should be slightly browned on top and hot and bubbly.  If it starts to get too brown on top, you can lay a piece of foil on top the casserole dish to keep it from getting too brown.  



This is one of our new favorites and it's a perfect holiday recipe, but we will enjoy it year round I am sure!!!   It's so yummy I made it twice in one week!!! 








Watergate Cake!


 
When I have posted the recipe for Watergate Salad ,   I have been asked by several people for the recipe for this yummy Watergate Cake!   I vaguely remembered this cake, but it wasn't something we made all that much for some reason.  

So I went on a search for a good recipe for Watergate Cake.   There is not all that much out there, even in my oldest church cookbooks.  What I did find, I sort of combined to come up with this recipe and the results got rave reviews from the family and friends who taste tested it!  

This is a great cake for the Christmas holidays with it's pretty light green color.  I garnished with maraschino cherries to add some red!   It would be equally pretty for St. Patrick's Day or Easter also! 

Here is what you'll need: 

1 (15.25 oz.) white cake mix
3 large eggs
2 (3 oz.) boxes instant pistachio pudding, divided
1 cup vegetable oil
1 cup Sprite or 7-Up
2 tsp. vanilla, divided
1 cup chopped pecans, divided
1 (8 oz.) carton frozen whipped topping, thawed
1 cup milk
Maraschino cherries for garnish (optional)

Preheat oven to 350 degrees.  

Spray a 9"x13" baking pan with nonstick baking spray. 


In a mixing bowl, mix the cake mix, eggs, 1 package of the pudding mix,  the oil, the Sprite or 7-Up, and 1 tsp. of vanilla.   Beat for 1 to 2 minutes.   Fold in /1/2 of the pecans.  


Pour into the 9"x13" baking pan.  Bake in a 350 degree oven for 35 to 40 minutes or until a pick inserted in the middle comes out clean! 
Allow to cool before frosting!


Mix the other pudding mix and 1 cup cold milk in a bowl.  Beat until it starts to thicken.  Add 1 tsp. vanilla.  Fold in the whipped cream until blended.  Spread evenly on the cooled cake. 

Sprinkle with the other 1/2 cup of chopped pecans.  I garnished with maraschino cherries, which is pretty for Christmas!   Refrigerate until ready to serve!


















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