Saturday, September 6, 2014

Cherry Chip Black Forest Cake w/ Love Cooking Company Fill N Flip Pan

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Written By Bobbie


Of all the things that I can do in the kitchen, baking a cake from scratch is NOT one of them.  It's been an ongoing battle for years, and I tried to make a cake batter from scratch once again when I received a Fill N Flip Cake Pan from Love Cooking Company in exchange for my honest opinion.  It's a really neat concept.  The pans are shaped to make a layered cake quick and easy to do.  No more having to lay down a thick layer of icing to keep the filling in, and no having to cut the cake edges even because they are baked to fit together like a puzzle.


Because of my issues with cakes from scratch, I first used a boxed cake mix to test out the pan and get a feel for it for my hubby's 60th birthday.  It was easy to use, fill, flip out and came out looking great!  Encouraged with success the first time around, I tried to make a cake from scratch, and lets just say I have yet to find a recipe that I can work with on any level.  I dug around my kitchen and found a Cherry Chip Cake Mix, and decided to do a variation of a Black Forest Cake with it.  It's not like you can go wrong with cherries and chocolate is it?  The pans make a nice layered 9 inch cake, so if you are using a boxed cake mix like I do, just bake according to the instructions on the box.
     
     
Ingredients:
1 Box Cherry chip cake
3 eggs (listed on box)
1/2 cup oil (listed on box)
1 cup water (listed on box)
1 tablespoon sour cream (optional)
1 cup butter (softened)
1/2 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon almond extract
4 cups powdered sugar
1 teaspoon milk (if needed)
1 15 oz can, canned cherries drained (I meant to grab cherry pie filling)

     

 Pre-heat oven to 325.  Grease and lightly flour both cake pans.  Be sure to grease all the nooks and crannies so your cake flips out easily.  Combine Cherry Chip Cake Mix, eggs, oil, water and sour cream till batter is smooth.  Somehow cakes that I add some sour cream to always turn out very moist and fluffy, so now I do it all the time.  Pour batter into cake pans and bake for 24-29 minutes or until inserted toothpick comes out clean.  Remove from oven and let cake cool completely before removing.  I took a thin spatula and ran it along the edges to loosen it up before flipping cake onto my cooling racks.  While cake is baking, in a large mixing bowl combine butter, cocoa, cinnamon and nutmeg.  Use electric mixer and mix until fully combined and butter is fluffy.  Add extract and slowly add sugar.  If frosting is too thick add 1 teaspoon milk and mix again.  If frosting is too runny, add additional sugar 1/2 cup at a time.

     

     
   
Once cake is fully cooled and removed from pan, spread a thin layer of frosting along the bottom portion of the cake.  Add cherries (or pie filling), be sure to save 7-9 cherries to go on top.  Spread another layer of frosting on top of cherries.  You want to fill the bottom layer up to be as high if not just a hair higher than the side walls. Carefully flip cake top onto bottom cake.  It should fit together easily, and look almost like a single layer cake.  Take remaining frosting and cover the entire cake.  I had to leave the kitchen at this point.  My youngest daughter was determined to help, and we have very different ways of frosting a cake.  I had some left over and did little swirls with a small star frosting tip on top and put an extra cherry in each swirl.  I have super hot hands, so butter based frosting have a tendency to melt as I'm piping them, but in this case it was just a last second decision to use up some extra frosting.


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