Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Decadent Black Forest Cake

 
One serving costs about $0.45

$0.45 per serving

44 people like this recipe

44 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

20 valentine's day Eastern European,German,European
spoonacular Score:6%

Spoonacular Score: 6%

 

You can never have too many European recipes, so give Decadent Black Forest Cake a try. This recipe serves 20. For 45 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 203 calories, 1g of protein, and 11g of fat. A mixture of water, powdered sugar, , and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. It is perfect for valentin day. 44 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is improvable. Try eggless black forest cake , how to make black forest cake, Black Forest Cake, and Black Forest Cake for similar recipes.

Cream Sherry, Dornfelder, and Moscato d'Asti are my top picks for Black Forest Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 box
1 box angel food cake
angel food cake
1 can
1 can canned cherry pie filling
canned cherry pie filling
8 oz
8 oz cream cheese
cream cheese
2.5 cups
2.5 cups powdered sugar
powdered sugar
1.5 cups
1.5 cups whipping cream
whipping cream
0.5 tsps
0.5 tsps almond extract
almond extract
some
some simple syrup
simple syrup
0.25 cups
0.25 cups water
water
0.25 cups
0.25 cups sugar
sugar
1 box angel food cake
1 box
angel food cake
1 can canned cherry pie filling
1 can
canned cherry pie filling
8 oz cream cheese
8 oz
cream cheese
2.5 cups powdered sugar
2.5 cups
powdered sugar
1.5 cups whipping cream
1.5 cups
whipping cream
0.5 tsps almond extract
0.5 tsps
almond extract
some simple syrup
some
simple syrup
0.25 cups water
0.25 cups
water
0.25 cups sugar
0.25 cups
sugar

Equipment

serrated knife
serrated knife
wire rack
wire rack
pastry brush
pastry brush
spatula
spatula
bowl
bowl
frying pan
frying pan
pot
pot
serrated knife
serrated knife
wire rack
wire rack
pastry brush
pastry brush
spatula
spatula
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

Prepare the cake per box directions. Cool 15 minutes and remove from pan and place on a cooling rack. Allow to cool completely. Prepare the simple syrup glaze by placing all of the ingredients in a small pot and bringing to a boil. Boil about 3 minutes and remove from heat. Set aside to cool. Prepare frosting by beating the softened cream cheese in a medium bowl until creamy and lump free. Add half the whipping cream and beat on low about 30 seconds. Add half the powdered sugar and beat until all the sugar is mixed in. Add remaining whipping cream and beat until creamy. Add the last of the powdered sugar and beat well, about 2 minutes. Add almond extract and beat for about 30 seconds. Turn the mixer on high and beat until light and fluffy, about 2 minutes. Assemble the cake Trim any uneven parts off the top of your first layer by sawing a serrated knife along the top until the top is level. Place on a cake stand or plate. Using a pastry brush, brush the top of the cake with an even layer of the simple syrup. Trim the second layer of cake and place on a cooling rack. Brush with simple syrup and set aside. Discard any left over syrup. Allow syrup to soak into the cake layers for about 5 or 10 minutes. Spread about a cup of frosting over the top of the first cake layer to about a inch from the edge. Spread a layer of cherry pie filling over the frosting to about an inch from the edge of the frosting. Carefully place the second layer of cake on top of the first layer being careful not to put too much pressure on the filling. You dont want the filling to start to ooze out from the sides of the cake. Take about 1 cup of frosting out of the bowl and put it into a smaller bowl. This is to prevent the chocolate crumbs from the cake to get into the bowl of frosting. You dont want flecks of cake in your white frosting. Spread a thin but even layer of frosting on the sides of the cake. Be sure to fill the space between both cake layers with frosting. This will trap the filling between both cake layers. Frost the top of the cake with a thin layer of frosting. Chill for about an hour to set the frosting. Remove the cake from the refrigerator and spread the remaining frosting over the sides and top. Form an edge in the frosting on the top of the cake by pushing down into the frosting and building up a ledge of frosting with a small spatula along the edge of the cake. You may have to even out the frosting in the center by removing a thin layer of frosting until the edges are higher then the center of the cake. Add cherry pie filling to the top filling in the center of the frosting. Chill before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.43
Ingredient
1 box angel food cake
1 can canned cherry pie filling
8 ounces cream cheese
2.5 cups powdered sugar
1.5 cups whipping cream
½ teaspoons almond extract
¼ cups sugar
Price
$0.02
$2.96
$2.35
$0.96
$1.94
$0.36
$0.07
$8.65

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • To increase the protein in this recipe, you might experiment with using yogurt or cottage cheese (blended first to achieve a smooth texture) in place of the cream cheese.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

Disclaimer

Nutritional Information

Quickview
202 Calories
1g Protein
10g Total Fat
26g Carbs
0% Health Score
Limit These
Calories
202
10%

Fat
10g
16%

  Saturated Fat
6g
39%

Carbohydrates
26g
9%

  Sugar
17g
20%

Cholesterol
36mg
12%

Sodium
49mg
2%

Get Enough Of These
Protein
1g
2%

Vitamin A
475IU
10%

Phosphorus
27mg
3%

Calcium
26mg
3%

Vitamin B2
0.04mg
2%

Potassium
60mg
2%

Vitamin E
0.22mg
1%

Copper
0.03mg
1%

Vitamin C
1mg
1%

Vitamin D
0.19µg
1%

Vitamin B5
0.13mg
1%

Magnesium
4mg
1%

Vitamin B12
0.06µg
1%

covered percent of daily need

Related Recipes