WE HAD A FAMILY BIRTHDAY and I planned to cook dinner and make birthday cake. I had been thinking I would make spaghetti because it is always a crowd pleaser and I was in the mood for it (I still am). I also had fresh cherries on hand that wanted to be used. I had seen a recipe for cherry upside down cake which sounded delicious.
I asked Alice what she wanted and she said barbecue and chocolate cake. Naturally, I changed gears in my planning. After all, I did ask.
Pritchard Parker grilled ribs which were outstanding. I made freshly shredded cabbage slaw, baked beans, and corn on the cob. Still wanting to use my cherries, I decided to make Black Forest Cake.
I made the cake, the cherry filling, and the whipped cream from scratch. If you didn't want to do that you could use cake mix, canned cherry pie filling, and cool whip. But be warned, it won't taste nearly as delicious as homemade.
Black Forest Cake
1 Devil's Food Cake (Recipe I used)
Freshly Whipped Cream - directions follow
Fresh Cherry Pie Filling - recipe follows
If you have never made whipped cream, do yourself a favor. The taste is superior and you can make it much faster than you can thaw frozen whipped topping. Pour 8 ounces of heavy whipping cream, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla into mixing bowl. Whisk until fluffy peaks form but don't over beat. That's it!
Fresh Cherry Pie Filling
4 cups fresh cherries
2/3 cup sugar
1/2 cup water
2 Tbsp. fresh lemon juice
1/4 cup cornstarch
1 Tbsp. cognac
Wash and carefully pit cherries. Place in a heavy, medium saucepan along with sugar, water, fresh lemon juice, and cornstarch. Heat over medium until everything is blended and mixture is beginning to boil. Lower heat and continue to cook, stirring constantly, until mixture is thickened.
Remove from heat to cool, then stir in the cognac.
To assemble cake, place one layer on plate or cake board. Top with whipped cream, then cherry filling, as desired. Top with second layer and repeat with whipped cream and cherries. Chill before serving.
