One of Germany's more famous desserts is Black Forest Cake, not to mention one of my favorites. I've always made a simplified and lazy version of this cake that's nothing but a middle American bastardization of the real thing. Originally I had planned to post an authentic German recipe for this cake, one that uses Kirch Cherry Brandy and requires hours in the kitchen. Then I came to my senses and remembered this is a blog for the home cook, with easy recipes that don't require trips around town to find expensive,international ingredients that are only used in small amounts for one recipe. So I decided to share my recipe for Black Forest Bars, the flavor profile is the same, it's just 10 times easier to make and still quite delicious!
In case you want a recipe for an authentic Black Forest Cake, CLICK HERE for the link.
Black Forest Bars
1 box German chocolate cake mix
2 eggs, beaten
1 teaspoon almond extract
1 21 oz can cherry pie filling
Beat together first three ingredients and gently stir in cherry pie filling by hand. Pour into a greased 13 x 9 inch pan. Bake at 350 degrees for 25 minutes. Let cool completely before frosting.
1/2 cup butter
1/4 teaspoon salt
1 5 oz can evaporated milk
2 cup white sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
Melt butter. Stir in all ingredients except vanilla and almond extract. Boil 3 minutes. Remove from heat. Add the extracts and let cool for about 5 minutes. With a hand mixer, beat until creamy and frost the cake.