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Black Forest Cobbler
1/2 cup granulated sugar
1 tablespoon cornstarch
7 cups (2 pounds) pitted red cherries*
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/4 cup baking cocoa
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
1/2 cup milk
Cream or ice cream, if desired
Preheat oven to 400 degrees F.
Mix the 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, the 1 tablespoon sugar, the baking powder and salt in a bowl. Cut in butter, using pastry blender or crisscrossing 2 knifes, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonsful onto hot fruit mixture.
Bake 25 to 30 minutes or until topping is set. Serve warm with cream.
* Frozen cherries, partially thawed, can be used for the fresh cherries.
Black Forest Trifle
1/2 (18.25 ounce) box devil's food cake mix
1/2 cup rum
1 (21 ounce) can cherry pie filling
Chocolate Custard
2/3 cup granulated sugar
1/4 cup cocoa
1/8 teaspoon salt
3 eggs, beaten
2 cups milk
Topping
1 cup whipping cream
2 tablespoons confectioners' sugar
1/4 cup sliced almonds, toasted
Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2 to 4 tablespoons rum. Spoon half of cherry pie filling over cake; top with half of chocolate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add confectioners' sugar, beating until soft peaks form. Spread over custard; garnish with almonds.
Chocolate Custard: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool.
Yield: 10 servings
1 quart vanilla or burgundy cherry ice cream, softened
1 3/4 cups unsifted all-purpose flour
2 cups granulated sugar
3/4 cup Hershey's® cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk*
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups whipped cream
1 cup cherry pie filling
Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin). Pour batter into prepared cake pans. Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.
Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second layer cake, top side up over ice cream layer. Gently spread whipped cream on top and sides of cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving.
* To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.
Black Forest Cheesecake
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2/3 cup granulated sugar
2 eggs
6 ounces semisweet chocolate chips, melted
1/4 teaspoon almond extract
1 (21 ounce) can cherry pie filling
Frozen whipped topping, thawed
Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top cheesecake with pie filling and whipped topping just before serving. Spoon pie filling to within 1 1/2 inches of edge of cheesecake. About every three inches around the edge, place a dollop of whipped cream.
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