You'll find it in the dairy case with cream cheese products. Test Kitchen Tip: We tested this recipe with Philadelphia ready-to-eat cheesecake filling. Cover and chill in refrigerator until ready to serve. Spread remaining chocolate fudge frosting on top and sides of cake. Place final cake layer on top of cake cut side down. Repeat procedure twice with frosting borders, remaining cheesecake filling, and cherry filling. Spread one-third of cheesecake filling over cake inside frosting ring top with one-third of cherry pie filling. Place 1/3 cup of the frosting in a piping bag pipe a ring of frosting around the edge of the first cake layer to create a border. Place 1 layer, cut side up, on cake plate. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Wrap and chill cake layers at least 1 hour or up to 24 hours. Remove from pans to wire racks, and cool completely on wire rack. Step 3īake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Step 2īeat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute beat at medium speed 2 minutes. Grease 2 (8-inch) round cake pans, and dust with cocoa. The whipped cream will loose volume as it sits, so if you’re looking for a more stable frosting, I suggest a cream cheese or buttercream.Preheat oven to 350°. And should be stored in the fridge until you plan on serving. Due to the nature of whipped cream, this cake is best served within an hour of making it.You’ll beat the cream until stiff peaks form, adding a 1/2 cup of powdered sugar at a time. To make the whipped cream, you’ll need a stand mixer fitted with a whisk attachment or a large bowl and a handheld electric mixer.It’s not too sweet and really lets the chocolate and cherry flavors shine! Unlike most layer cakes that use a buttercream or cream cheese frosting, this cake is topped with a light and airy whipped cream.Cool 10 minutes remove from pans to cooling rack. 2 Make and bake cake as directed on box for 8- or 9-inch rounds. Spray bottom and sides of two 8- or 9-inch round cake pans with cooking spray. The brand I use is Schladerer schwarzwalder. Steps 1 Heat oven to 350F (325F for dark or nonstick pans). Kirsch is a cherry liqueur that’s made of cherry juice, cane sugar, and brandy.I strongly suggest using fresh cherries for the decorating! If you can’t find them, simply leave them off. Using frozen will also save you time since they’re almost always already pitted. Fresh OR frozen cherries will work for the filling.But sour cherries will work if you’re able to find them! I don’t suggest using maraschino cherries. I used regular red cherries because they’re widely available. This will ensure your cakes pop out the pan with ease!
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