Black Forest Cake

Ingredients

• 2 (20 ounce) cans tart pitted cherries, undrained
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 teaspoons vanilla extract
• 2 (9 inch)  9-inch layers of chocolate cake, baked and cooled
• 3 cups cold whipping cream
• 1/3 cup confectioners' sugar

Directions

1. 1

   Drain cherries, reserving 1/2 cup juice.

2. 2

   Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan.

3. 3

   Cook and stir over low heat until thickened.

4. 4

   Add vanilla and stir.

5. 5

   Split each cake layer in half horizontally.

6. 6

   Crumble one half layer, set aside.

7. 7

   Beat cold whipping cream and the confectioner's sugar in large bowl with an electric mixer set at high speed until stiff peaks form.

8. 8

   Reserve 1 1/2 cups whipped cream for decorative piping.

9. 9

   Place one cake layer on serving plate.

10. 10

    Spread with 1 cup whipped cream; top with 3/4 cup cherry topping.

11. 11

    Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.

12. 12

    Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.

13. 13

    Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake.

14. 14

    Spoon remaining cherry topping over top of cake.