So what’s the secret?
Other than the fact that they’re really really good, really moist, and REALLY filling? The recipe is semi-homemade… and my 10 year old found the recipe in a free Kraft recipe booklet, while browsing through our hometown market! And it’s so easy to make, she can do it!
2 oz. cream cheese, softened
1 1/2 cups sour cream
2 egg whites
1 pkg. red velvet cake mix (I love Duncan Hines… personal preference though!)
Heat oven to 350 degrees F.
Beat 2 oz. cream cheese, and sour cream in large bowl with mixer until blended.
(Mimi chose to do it by hand)
Add egg whites and cake mix; mix well.
Scoop into cupcake pans (I used the paper liners, but you can also spray the cupcake pan with cooking spray).
Bake 25 minutes, or until toothpick inserted in center comes out clean.
Cool completely before frosting.
Cream 1 pkg. (3 oz.) cream cheese with 1/4 cup butter. Add 3 cups powdered sugar, 1 Tbs. milk and 1/2 tsp. vanilla.
Beat until smooth.
Frost – and don’t forget the sprinkles!
As we say goodbye to Oktoberfest, I feel compelled to share one of my mother’s most treasured recipes. Treasured by those of us who love to eat it, anyway! The good news for my readers is, it’s a semi-homemade recipe for Black Forest cake. With just a little patience, pretty much anybody can make this cake. There are fancier, more involved recipes out there… but this is my Mom’s. And she’s German. So those of you who know Germans know… You’d better put their recipes out there *their* way!
Start by baking one chocolate (or German chocolate) Duncan Hines cake mix in round pans, according to directions. Add 1 tsp. kirschwasser (german cherry brandy) to the mix before baking.
Let cake cool, then slice each cake layer horizontally. This will leave you with four thin layers of chocolate cake.
Ingredients for cake assembly:
1 large container Cool Whip (personally I think Cool Whip is sacrilege, but nobody seems to want to whip up their own whipped cream so I grudgingly concede)
1 tsp. kirschwasser
1 can cherry pie filling
1 can sweet dark cherries, drained
Mix the cherry pie filling, drained sweet dark cherries and kirschwasser. Between both split layers, spread some whipped cream, then some of the cherry filling. To assemble these two layers, spread a layer of whipped cream and stack the two layers that you’ve sandwiched with the cherry filling. Reserve some of the cherry filling for the top of the cake (see photo).
Finish frosting the cake with whipped cream, then top with remaining cherry filling. A WORD OF CAUTION: The whipped cream can be tricky… meaning, the layers can tend to slide without warning. I don’t know how many German swear words I’ve heard because the cake layers “slid.” If you are at all concerned about that, I would utilize a couple of cake dowels.
Note: You can use a tablespoon of kirschwasser but it will give your cake a strong flavor. I strongly recommend using 1 tsp. to begin with and increase the amount in your next cake if you feel you want more cherry brandy flavor.