Black Forest Cake

40  ounces		tart pitted cherries, undrained
1  cup		granulated sugar
1/4  cup		cornstarch
1-1/2  teaspoons		vanilla extract
2		(9-inch) chocolate cake layers,s baked & cooled
3  cups		whipping cream
1/3  cup		confectioners sugar

Tip: Click on the ingredient links to learn the nutritional information for all the Black Forest Cake ingredients. The serving size for any ingredient in Black Forest Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1, Forgert about the bannana. I could not get it out of this recipe format. Therefore the calorie content will be eronious.

2. Drain cherries, reserving 1/2 cup of juice. Combine reserved cherry juice, cherries, granulated sugar, and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.

3. Split each cake layer in half horizontally. Crumble one half cake layer and set aside.

4. Beat the cold whipping cream and the confectioners sugar in a large bowl with and electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.

5. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping. top with second cake layer, 1 cup whipped creamand 3/4 cup cherry topping; top with third cake layer.

6. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.

7. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.

Hint: To form stiff peaks quickly with whipping cream, chill the mixing bowl and the beaters before beating the cream. Also make sure the whipping cream is well chilled.