Black Forest Crisp Recipes

CLASSIC EASY BLACK FOREST CAKE RECIPE

Steps:

• In a mixing bowl, add butter, eggs milk, chocolate pudding and mix until smooth.
• Add cake mix and mix until just combined.
• Pour this batter into 2 greased/floured 8x2 round cake pans.
• Bake at 350 degrees for about 40 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool down completely.
• Then, trim the sides and cut the domes on the cakes.
• Place one cake on a cake stand.
• Spread whipped cream on top.
• Then, spoon cherry pie filling on top of the whipped cream and spread it out.
• Place the other cake on top of the pie filling.
• Then, spread whipped cream on top again.
• Spoon cherry pie filling on top of the whipped cream again and spread it out.
• Sprinkle chocolate shavings on top and enjoy!

BLACK FOREST CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

BLACK FOREST COBBLER

Steps:

• Heat oven to 400°F. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.
• Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture.
• Bake uncovered 25 to 30 minutes or until topping is set. Serve warm with cream. Substitution

BLACK FOREST OATMEAL CRISP COOKIES

Steps:

• Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
• Beat shortening, brown sugar, granulated sugar, eggs, milk and almond extract together in large bowl until creamy.
• Combine flour, baking soda, baking powder and salt in a separate bowl. Add to creamed mixture, mixing on low speed until blended. Stir in oats. Mix well then stir in remaining ingredients. Drop dough by tablespoonfuls (15 mL) onto prepared baking sheets.
• Bake in centre of preheated oven for 10 to13 minutes, or until lightly golden. Cool 5 minutes then transfer to racks; cool completely.

BLACK FOREST DREAM BARS

Steps:

• Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.
• Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
• Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

BLACK FOREST PAVLOVA

Steps:

• With the rack in the middle position, preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.
• In a small bowl, dissolve the cornstarch in the vinegar. Set aside.
• In a bowl, beat the egg whites with an electric mixer until frothy. Gradually sprinkle in the sugar, beating until stiff peaks form. Stir in the cornstarch mixture.
• Spoon the meringue onto the baking sheet and shape into an 8-inch (20 cm) disc.
• Bake for 1 hour and 15 minutes or until the meringue is lightly golden brown. Remove from the oven and let cool completely. The meringue will sink slightly as it cools.
• In a saucepan off the heat, combine the sugar and cornstarch. Add the cherry juice and bring to a boil, stirring constantly. Add the kirsch and continue cooking for 1 minute. Transfer to a bowl. Let cool.
• Cover with plastic wrap directly on the surface of the mixture and refrigerate for 2 hours or until completely chilled.
• Stir the chilled mixture with a spatula or whisk to soften. Stir in the drained cherries. Set aside.
• In another bowl, whip the cream with the icing sugar until stiff but pliable peaks form.
• On a serving plate, spread the whipped cream on the meringue. Top with the cherry mixture. Garnish with the chocolate curls and fresh cherries.
• Serve immediately.

BLACK FOREST CRISP

Steps:

• Preheat oven to 350°F. Mix cookie crumbs, almonds and butter until well blended; set aside.
• Spoon pie filling into lightly greased 13x9-inch baking pan; top with the crumb mixture.
• Bake 30 min. or until pie filling is hot and bubbly and topping is lightly browned. Cool. Top each serving with 1/3 cup of the ice cream.

RICH BLACK FOREST SKILLET CRISP

Steps:

• Starting with the streusel, combine the flour, almond meal, rolled oats, sugar, salt, and cinnamon in a medium-sized bowl.
• Drizzle in the melted butter or coconut oil, stirring until large clumps form and the entire mixture is moistened.
• Transfer to a small skillet and cook on low heat, stirring frequently, until the streusel is golden brown and well toasted, 6-8 minutes.
• (The streusel can also be made up to a week in advance. After cooling completely, store in an airtight container at room temperature until ready to use.)
• Meanwhile, for the filling, place the cherries in a large skillet and begin to cook over medium heat.
• Mix together the sugar, cocoa powder, and cornstarch in a small bowl before adding it to the fruit.
• Stir thoroughly to incorporate and heat until the natural juices of the cherries come up to a simmer.
• Stir periodically, until the cherries have burst and the surrounding liquid has thickened, about 8-9 minutes.
• Mix in the almond extract and salt last.
• Top with the streusel and serve immediately, right out of the skillet.
• Quick Tip: Skip the streusel and throw 1½ cups of your favorite granola on top instead. Toss it with a few tablespoons of melted vegan butter or coconut oil to make it a bit richer.
• [*spabettie notes: make gluten free using a gluten free all purpose flour and gluten free oats. we used gluten free for both and the result was perfect.]

BLACK FOREST CHERRY CRISP

Steps:

• Spread cherry pie filling in bottom of ungreased 9x13 baking dish . Cover evenly with crushed pineapple. Sprinkle dry cake mix over pineapple. Sprinkle chopped pecans over top. Spread thinly sliced margarine evenly over pecans. Bake in preheated 350℉ (180℃) oven for 25 to 30 minutes. Cool completely before serving. When cool, cover with whipped cream and garnish with maraschino cherries.

BLACK FOREST CRISP

Steps:

• Layer the first 5 ingredients in a lightly greased cake pan starting with the cherry pie filling on the bottom and ending wtih the cake mix on the top.
• Sprinkle the pieces of butter or margarine over the top.
• Bake at 350°F for 45-50 minutes.
• Serve with ice cream or whipped cream.