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: For nutritional information on all the ingredients in Black Forest Cake just click on each ingredient name. Then adjust the serving size for any Black Forest Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.