Black Forest Cake was my favorite birthday cake growing up... right behind Baskin Robbins Chocolate and Mint-n-Chip Ice Cream Cake. I've been craving a little Black Forest goodness since my last birthday, and finally decided to whip one up to share with the missionaries who were coming over for dinner last night. I tried something new, because I had no desire to try and make a round layer cake, with all the unpredictable slippery shifting that comes with it.I baked a devil's food cake in a 9x13" pan, then poked holes with a wooden spoon handle as soon as it came out of the oven. While the cake was baking I blended up some homemade sweetened condensed milk, than blended in half a can of cherry pie filling. I poured that over the hot cake, spreading well to make sure the mixture went into the holes in the cake. I refrigerated the cake overnight, then served with a dollop of fresh whipped cream and a spoonful of cherry pie filling.
This cake was delicious, moist and simple, and is still so yummy today. Happy Belated Birthday to me!
Sweetened Condensed Milk (14 oz can)
1 c dry powdered milk
1 c sugar
1 TBSP butter
Blend VERY WELL in a blender
1 comment:
WOW, looks wonderful. I would request it for mothers day but I already had Nick make a carrot cake I have been craving, for tomorrow. I will remember this though.
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