Black Forest Cake-Schwarzwälder Kirschtorte Recipe:

Step 1

Make chocolate cake according to package directions, adding 1 teaspoon red food coloring and 1 teaspoon vanilla extract.  Bake cake, as directed, in two 9-inch layer cake pans.  When done baking, remove from oven and cool the cake completely on a wire rack.  When the cake is cooled, wrap each layer in plastic wrap.  Place layers in the refrigerator for approximately 1 hour.

Step 2

In a large bowl of the electric mixer, whip together the heavy cream and powdered sugar.  Refrigerate until ready to use.

Step 3

Using a sharp knife, slice each cooled cake round horizontally to make four layers.

Step 4

First Layer:  Place one layer on a flat plate and brush with 2 tablespoons cherry brandy.  Fill a plastic bag with whipped vanilla or cream cheese icing (your choice) and pipe a generous ring (at least one (cherry high!) around the edge of first cake layer.  Fill the exposed ring of the cake with some of the cherry pie filling.

Step 5

Second Layer:  Place the second layer on top of the first layer.  Repeat first layer process with the second layer.

Step 6

Third Layer:  Place third layer on top of the second layer.  Repeat process with the second layer.

Step 7

Fourth Layer:  Place fourth layer on top of the third layer.  Frost the entire cake with freshly whipped cream.

Step 8

Garnish the top of the cake with (cherries picked from the pie filling) or maraschino cherries.  Sprinkle the top chocolate shavings.  Gently press chocolate shavings onto sides of cake.

Step 9

Refrigerate for at least two hours prior to serving.  Slice while well chilled for best results.

Step 10

Makes one (four-layer cake.