At times, I will showcase Services, programs, and products. MY goal is to provide you with product information and MY own personal opinions or ideas. I will not promote products I do noT own or would not buy MYSELF. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Unless otherwise noted recipe, images and content © Just like Oma | revision updateīreads | Cakes | Cookies | Desserts | Dumplings | Meats | SPÄTZLE | Salads | Soups | Vegetables | Vegan | Oktoberfest | COOKBOOKS | Terms and conditions | eCookbook FAQĬopyright 2008-2022 (aka ) | All Rights Reserved | Site Map | Privacy Policy | Powered by: Make Your Knowledge Sell!Īffiliate Disclosure: Quick German Recipes participates in various affiliate advertising to provide a means to earn advertising fees by linking to retail websites. This will hold the whipped cream longer than using powdered sugar. Oetker Sahnesteif to stabilize the heavy cream. Then your cake will look like a more traditional German Black Forest Cake. Add some whipped cream to a pastry bag with fluted tip or a plastic baggie with one corner cut off to decorate the top.
Put some sour cherries on top for a traditional topping.Sprinkle chocolate shavings or sprinkles on top of the whipped cream as shown on cake at top.Add ½ - 1 teaspoon almond extract to cake mix.
As well, add about 1 tbsp of cherry brandy to the whipped cream.
Gently place top cake layer on top of whipped cream.Cover with about a third of the whipped cream. Cover with pie filling, saving some to decorate the top. Place one cake layer on a serving plate.If you are using powdered sugar, add to heavy cream and whip until stiff. Oetker Sahnesteif according to package instructions. Make and bake cake mix according to instructions on box, using 3 8-inch round cake pans.Oetker Sahnesteif (WhipIt) or 3 tablespoons powdered sugar eggs and oil/butter according to cake mix.When ready to serve the cake, spread more Cool Whip in the center of the frosted cake and decorate with chocolate shavings. Using a peeler, shave remaining ¼ bar of chocolate.Spread the chocolate frosting evenly over cake and refrigerate for at least 2 hours. Fold melted chocolate into 1 container of Cool Whip.Stir chocolate and continue to microwave in 20-second increments until melted. Make frosting: In a microwave-safe bowl, break up ¾ of chocolate bar into pieces and microwave on high for 20 seconds.Pour pudding into holes of the warm cake. In a small bowl, whisk together the pudding mix and milk for 2 minutes until it’s smooth. Poke cake all over with the handle of a wooden spoon.Pour the batter into the prepared pan and bake for 35-40 minutes.Quickly whisk in the boiling water, the mixture will be very thin. Pour wet ingredients into dry and whisk to combine. In a medium bowl, whisk together eggs, oil, milk, and vanilla extract.In a large bowl, whisk together dry ingredients and set aside.Make cake: Preheat oven to 350º and spray 9”-x-13” baking pan with cooking spray.
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