If you look in my right margin you may notice a slight change. In my "Saving My Pennies to Buy..." section it no longer lists a Flirty Apron. That is because Foodie BlogRoll, in their awesomeness gave me a prize for being their 3000th blog. The prize: A Flirty Apron of my choosing! Yay!
The cute cherry pattern on the one that I chose made me hungry for some Black Forest Cake, so I made one. If you were here, oh great Foodie BlogRoll administrators, I would share it with you. As it is, though, I'll just post the recipe which I modified from a Pampered Chef one. Forgive me for the rotten artificial lighting in these pictures. To get a picture of myself in my apron I had to wait until my husband got home which was sadly after sunset.
1 box devil's food cake mix
1 c. sour cream
1 container (8 oz.) frozen whipped topping, thawed
3/4 tsp. almond extract, divided
1 package (3.3 oz.) white chocolate instant pudding
1 can (21 oz.) cherry pie filling
1/4 cup slivered almonds, optional
Prepare and bake cake mix as directed in two 8-inch round cake pans. Cool cake 15 minutes then remove from pans. Cool completely.
Cut the round tops off the cakes to make them flat. Combine sour cream, whipped topping and 1/2 tsp. of the almond extract in a bowl. Add pudding mix and whisk vigorously until mixture is blended and very thick. Fill a pastry bag with cream filling and set aside, or just set aside about 1/4 of the filling. Spread remaining filling on the top of one of the cakes. This will be your bottom layer. In a bowl, combine pie filling with remaining 1/4 tsp. of almond extract. Carefully spread half of the pie filling over cream layer.
Top with remaining cake layer, cut side down. Using pastry bag or ziploc bag with a corner cut off, pipe cream filling around top of cake. Fill center with remaining pie filling. Pipe dollops of whipped topping on top of pie filling if desired. Sprinkle with slivered almonds. Serve. Yield 12 servings.