Chocolate Cherry Rush

Black Forest Cake


1 chocolate fudge cake mix

Coat side “A” of two Culinique® brand food molds with non-stick cooking spray, using your fingertips to be sure all surfaces are well coated. Prepare cake mix according to package directions and pour into prepared molds, dividing batter equally. Level. Bake as directed. Remove from the oven and cool two to three minutes. Turn the layers out of the molds and onto cooling racks. Cool to room temperature. Place in refrigerator to chill.


2 one lb. cans cherry pie filling, chilled

Remove excess glaze from cherries by spooning them out of the can with a slotted spoon and rapping it on the edge of a bowl. The excess glaze will fall into the bowl. Using a turntable, ‘pack’ the cherries snugly into BOTH layers, even with the tops of the ‘shell’. Place the top layer closest to you as you would a sandwich with your thumbs on the bottom of the rack and your fingertips along the top edge of the cake. Lift it up and quickly invert it onto the bottom layer. Place the cake [still on its rack] on a platter and glaze.


½ lb. semi-sweet mini chocolate morsels

1 C. heavy whipping cream

½ tsp. vanilla

Place ingredients in a microwavable bowl and heat slowly at 20-second intervals, stirring very thoroughly each time and just until all morsels are melted. Take care not to overheat chocolate, as this will cause the mixture to lose its gloss. Place the cake, still on its rack, and the platter on top of the turntable. Spoon a liberal amount of the glaze onto the cake spreading into the freezer for about 15 minutes to cool the first coating and repeat. Reheat the chocolate very slightly and work quickly, spreading the glaze as smoothly as possible all over the cake. Finish the lower edges by turning the cake and running a knife all around the bottom. Spray this Cake Lifter lightly with cooking spray. Slide underneath cake and place onto a flat platter. Store in refrigerator until ready to serve. Serves 12. 


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