Black and White Forest Cake

1 packaged Devils Food Cake Mix
1/2 C. Cherry preserves
16 oz semi sweet chocolate chips
2 Tbls. Butter
2 Tbls. corn syurp
1 C. heavy wipping cream

1. Prepare devil's food cake according to package directions in two 9-inch round cake pans; cool and remove from pans as directed.
2. Place 1 cooled cake layer on serving platter; spread with cherry preserves. Top with remaining layer; set cake aside.
3. In a small heavy saucepan over very low heat, stir chocolate chips and margarine until melted and smooth. Remove from heat; stir in corn syrup. Using a flexible metal spatula, spread glaze evenly over top and sides of cake. Place cake in freezer 10 minutes to set glaze.
4. In a medium-size bowl with an electric mixer at high speed, beat cream until stiff peaks form; pipe into 8 or 10 rosettes on top of cake, or spoon into mounds.
5. OPTIONAL: Decorate with Dark and White Chocolate Wedges and Chocolate - Dipped Cherries (see recipes under Desserts) placing a few cherries on top of cake and serving remainder alongside. Makes 8 to 10



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