Serves: 12
Total Calories: 205
1. Heat oven to 350°F. Grease and flour two 8 or 9-inch round cake pans. In large bowl, combine all cake ingredients beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans.
2. Bake at 350°F. Bake 8-inch pans 30 to 40 minutes bake 9-inch pans 25 to 35 minutes or until cake springs back when touched lightly in center. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.
3. In small bowl, combine filling ingredients mix well.
4. In medium bowl, beat whipping cream at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Fold in brandy.
5. Place 1 cake layer, top side down, on serving plate. Spread 1 cup filling to within 1 inch of edge. Top with second cake layer, top side up. Frost sides and top with whipped cream. Spoon remaining filling in center of top of cake. Garnish with chocolate curls. Store in refrigerator.
High Altitude (above 3500 feet): Add 1/4 cup flour to dry cake mix increase water to 1 1/3 cups. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 480 * Calories from Fat: 230 * % Daily Value: Total Fat: 26 g 40% * Saturated Fat: 11 g 55% * Cholesterol: 110 mg 37% * Sodium: 420 mg 18% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 2 g 8% * Sugars: 42 g * Protein: 5 g * Vitamin A: 15% * Vitamin C: 2% * Calcium: 10% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 5 1/2 Fat or 3 1/2 Carbohydrate, 5 1/2 Fat
See Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake
This Black Forest Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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