Frozen Black Forest Cake


Isn’t this cake beautiful? I said that about five times when I got it out after dinner and then everyone said, “CUT IT ALREADY!”

But it is pretty, isn’t it? I like to bake pretty things and admire them before I eat them. (Some people are so impatient!!)

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How to make Frozen Black Forest Fudge Cake:

The Cherry Filling–
15 ounces frozen dark sweet cherries
2/3 cup juice (berry-flavored)
1 tablespoon cornstarch

In a small saucepan, combine ingredients. Cook and stir till thickened and bubbly. Cook and stir two more minutes. Cover and chill completely.

The Fudge Cake–
2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups water
1/2 cup shortening
1 teaspoon vanilla
2 eggs
3 1-ounce squares unsweetened chocolate, melted
2 1-ounce squares semi-sweet chocolate, melted

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add water, shortening, and vanilla. Using an electric mixer, beat well. Add eggs and melted chocolate; beat till combined. Pour batter into three greased cake pans. (These will be thin layers.) Bake at 350-degrees for 20 minutes. Cool on wire racks.

The Fudge Frosting–
1/3 cup butter
1/2 cup unsweetened cocoa powder
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla

In a bowl, beat butter and cocoa till fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and the vanilla. Beat in remaining powdered sugar a little a time, adding more milk if necessary.

You’ll also need whipped cream to put the cake together. Here’s how:

Spread a ring of frosting over the bottom layer. Spoon a little less than half of the cherry filling into the middle, then top with the second cake layer. Spread another ring of frosting over the middle layer, then top with a ring of whipped cream.

Spoon most of the rest of the cherry filling in the middle of the frosting/whipped cream ring, then top with the final layer. Frost top and sides of cake. Add a ring of whipped cream, then place more whipped cream in the middle and top with remaining cherry filling. Freeze cake for at least a couple of hours; let stand at room temperature about 15 minutes before serving.

Then cut it, CUT IT ALREADY. Or people will be yelling at you.

P.S. Take shortcuts by using a cake mix, canned cherry pie filling, and store-bought frosting if you choose! You’ll still end up with a beautiful cake.

See this recipe at Farm Bell Recipes and save it to your recipe box.

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Posted by Suzanne McMinn on April 13, 2008  

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23 Responses | RSS feed for comments on this post

  1. 4-13

    My 2 favorite flavor combinations are chocolate and cherry, and chocolate and raspberry. Yum!

  2. 4-13

    Yummy! I wanted to tell you that I am a faithful reader of your blog EVERY morning! I live in East Tennessee and get up (early in the morning!) for some quiet mommy time before the kids and you always have something interesting for me to read. YAY!
    And our family is also raising chicks this year for the first time! My oldest daughter is raising 25 for 4-H. It has been really fun. And a lot easier than I anticipated! It may seem weird, but I like to just sit & watch them. They are so funny!

    Congrats on your new house & your life on a farm!


    **I love the sleeping kitty in the first picture! Im sure he was dreaming of tuna cake instead!!

  3. 4-13

    Wow and Wow again – almost as beautiful as the front porch swing 52 gave you for your birthday. did he make it??? Keep him around!!!! What a great gift. Was this your birthday cake to you?

    Thanks for sharing your life so far away from us here in Texas. I look forward to it every day. My father was born in War Eagle West Virginia. is that close to you? Never been there myself.

  4. 4-13

    It is a beautiful cake. Unlike you, I take the shortcut though. :mrgreen:

  5. 4-13

    GREAT!! My key board is shorting out from all of the drool I am getting on it!!!! :rotfl: That look delicious and I bet it tastes the same way!

  6. 4-13

    Mmmmm. You are so talented!

  7. 4-13

    that looks, and sounds so good! Now I’m craving chocolate…

  8. 4-13

    That cake looks sinfully delicious!

  9. 4-13

    I have some chocoholics in my family who will love this. And it is pretty.

  10. 4-13

    I would love this cake but if I made it I would be the one eating it all lol.

  11. 4-13

    :hungry: That looks sooo yummy. I can’t wait to try it. and yes it is pretty!!

  12. 4-13

    Looks yummy!

  13. 4-13

    :yes: This recipe is timely – my husband’s favorite. Thank you!

  14. 4-13

    It looks divine! If I made that, I’d eat it all myself in two days flat.


  15. 4-13

    Looks Luscious!!! I’m coming over. I suppose it’s all gone by now though…

  16. 4-14

    How do you stay so dang thin????

  17. 4-18

    OH my that cake looks FABULOUS!!!!! I used to eat Black Forest cake in Germany. I had it in San Antonio too. I would LOVE to dive into that! SCRUMPTIOUS!!!!! YUM

  18. 10-4

    Hmm..so tempting..

  19. 10-8


    Oh i love black forest cake! But iv yet to find it anywhere in the US. I guess its not something that you could find at the groceries stores here. :(

    Should I make some myself, what can i use to substitute shortening?

  20. 10-8

    Hi, Farina! You could substitute butter for the shortening!

  21. 10-19

    Suzanne – I am in the middle of making this and noticed that you have baking soda listed in the instructions but not the ingredietns – thought you might like to know ;-) I am going to use my best educated guess and hope for the best……I love Black Forest Cake – my favorite- looking forward to this later tonight!!

  22. 10-19

    Thank you for telling me that!!! I’m sorry. I fixed it now. It’s 3/4 teaspoon baking soda.

  23. 11-13

    Okay…how in the tarnation did you ice over the sides where the whipped cream was? I’m amazed!

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