Contact Information: COLLARD VALLEY COOKS P O BOX 5606 SAINT MARYS, GA. 31558 [email protected]
Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up on Collard Valley Road in Cedartown - Polk County (NW) Georgia. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia. Thanks for watching and Happy Cooking Like Mama Did!!
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So good, y'all.
It's delicious.
Hey, y'all, it's Chris and Tammy,
and today we are making a very easy black forest cake
using cake mix and cherry pie filling.
And boy, isn't it pretty?
Now, we did go all out and use whipping cream
instead of Cool Whip, so let's get started.
I'm gonna show you how to do this.
We're gonna mix up our whipping cream first.
You're gonna use a half cup of powdered sugar
to every cup of whipping cream
and a half teaspoon of vanilla.
Now, I'm gonna make a lot of whipping cream
because I like to ice my black forest
on the outside completely with the whipping cream too.
So we're gonna go ahead and get this started.
Now, I put my container in the freezer
and got it good and cold along with my whisk attachments.
And so we're just gonna start out mixing this up.
So the key here is, of course,
making sure everything's good and cold.
Now, this is four cups of heavy whipping cream,
and I am going to beat it
until it starts to get a little bit thick.
Then once it starts getting a little thick,
we'll start adding our sugar.
We'll be adding, since this is four cups,
two cups of sifted powdered sugar, okay?
I'm gonna scrape the sides off this,
and then we're gonna continue.
You can't overbeat it or it'll separate, okay?
So I'm just gonna scrape the sides real quick,
and we're going to beat it just another minute or so.
Just make sure you don't overbeat it, okay?
So we're just gonna get this really ready.
I just wanna make sure that flavoring's in there good.
So if for any reason you don't have enough,
just make sure you got some extra whipping cream on hand.
But I'm thinking four cups will be enough.
Okay, so we used a clear flavoring,
and that way it doesn't discolor your whipping cream, okay?
So we're just gonna take this off the mixer
and set it down.
I made some extra cake.
Now, this is an easy Black Forest cake,
the easiest way to do it, okay?
You use a chocolate devil's food cake mix,
and I actually mixed up two cake mixes
because I wanted nice thick layers,
and I wanted some extra cake for crumbs
to make the cake pretty on the sides and the top.
So these are my cupcakes that I made for crumbs,
and all I'm doing is taking a strainer,
and you don't have to push it all through the strainer,
but you do wanna make sure that you really mash it up good
so that you don't have two bigger crumbs.
So this is just for decor.
So just make sure you got you a couple of cupcakes,
and I think it's cheap enough if you're using a cake mix
to go ahead and make two,
if you really want a tall, showy cake.
Now, if it's just a few of you eating the cake, of course,
mix up one, but try to make at least one cupcake,
or you can trim off the very top,
and I'll show you how to do that, too.
So you can tell I got two really tall layers,
and if you don't wanna make a cupcake,
all you've got to do is take a knife
and trim the very top off of your cake
and use it for crumbs,
but the only thing is is the top of it,
the very top of it's gonna be real sticky,
so you might wanna let it sit out at room temperature
for a few hours before you try to crumble it,
if you wanna use that top part for your crumbs, okay?
So there's no need to make cupcakes if you wanna do that.
Now, I went ahead and trimmed that off the top
to make it level,
cause I got plenty of cake,
and we're gonna split two layers,
and you're just gonna go around and watch what you're doing.
Just watch and make sure you're bringing that knife
right through the center of the layer
and go all the way around doing that,
and it should be pretty level to work with.
Now we're gonna go ahead and grab our second layer
and do the same thing,
and these are really big layers.
All right, so you're gonna put a layer of cake up here,
and you're gonna take some cherry filling,
and you're going to pipe a little bit of a border
around the edge just to keep the filling
from seeping out of every layer.
This is an easy way to make a cherry Black Forest cake
because you don't have to cook the cherries,
and you're just gonna stack every layer that way
and just repeat,
and this is our last layer.
I'm gonna flip this one upside down so it's nice and flat,
and y'all just kinda look at your cake
and make sure that your sides are level looking,
and you can scoot your layers over a little bit.
This is your last chance if you wanna do that,
and if one side looks a little bit taller than the other,
you can also just press it down just a little bit as well,
and this one, we are going to put some cherry juice on,
so I'm gonna go ahead and pour this on this part,
and you can see it should just seep right down in there.
A lot of these cakes that you see online
do not ice the outside of the cake,
and I think it's because they're afraid
they're gonna get their cake crumbs
on the sides of the cake
because it's really hard to do chocolate cake
with a Cool Whip icing unless you're pretty experienced.
Now, you can use a piping bag all day long
and not worry about it.
I know the cakes are pretty when they don't put
Cool Whip or icing around the edges of them,
like with German chocolate.
A lot of people do it with German chocolate too,
but can I just say that it won't be near as good
because it's gonna dry out the cake,
and they look pretty for a picture,
but they're not gonna be as good to eat
when you do them that way.
Now, some of y'all may do them that way
and disagree with me,
but I just really think that the cake layers
should be sealed off with something
to keep them nice and moist.
And I guess I could just go ahead
and do the sides with the pastry bag
because some of y'all could do this a lot easier
than icing it.
So we did pretty good with our cake.
It's pretty straight looking.
Watch me go around it.
I'm just gonna put it on with my pastry bag,
and that way we won't have many crumbs in it.
And then I'm gonna, I just don't like it swirled.
And now we're just going to,
I got a lot more along the bottom.
Now we're just gonna ice the sides.
So if you just use your pastry bag
and put your Cool Whip on first,
then you're less likely to get crumbs
all in the sides of the cake.
And that's true with regular icing as well.
Anytime you're using a chocolate cake in a white icing,
it's a little bit hard to do.
And now what we're gonna do is I'm gonna take a comb
and I'm gonna comb the sides of the cake
just to make it pretty.
And for this, I am just going to put
a really small border around the top
because I wanna get my cherries on there.
And I know my cherries will mess it up a little bit.
And then we'll do another border on the inside of this one.
I used two cans of this cherry pie filling.
And y'all can make your homemade cherry pie filling
if you want to.
You can get that recipe by looking at my fresh cherry pie
on the website,
but I wanted this to be an easy Black Forest cake.
It looks really pretty,
so I'm not gonna double border the top.
And then we're just gonna go around the bottom
with a border,
and then we're gonna put some crumbs on it
and be done, y'all.
Now we're just gonna take this cake crumbs
and just sprinkle the edges of the cake
and the top edges of the cake.
And I'm not gonna put quite as much on the top
because I think that the border's really pretty.
It just kinda looks like it snowed chocolate a little bit.
The prettiest ones I've used already,
but that's all right.
You can see we've barely used any cake crumbs,
so it's gonna be real easy for you
to trim off the top of the cake,
especially if you use a cake mix
because they always rise just a little bit in the center
to make your crumbs with,
and there's no need to make cupcakes like I did.
But I just wanted to make a really showy cake,
and so I used two cake mixes
and I had plenty of cake batter.
Okay, this thing is beautiful.
It's huge, it's showy,
and there's absolutely no reason
why you can't make a smaller version of this cake
with one cake mix and one can of cherry pie filling
and a little less whipping cream if you want to.
And I did put a little cherry juice in mine
and I would not recommend that
because all of this filling is so gooey and ooey.
The cake is already just so moist.
But the messier the better with cake, right?
So you can see all that cherry filling
and the nice cool whip.
So we'll get us a nice piece.
Let's get some cool whip to go on it.
It's a little cold.
What a big piece to taste.
Yummy.
Mm-mm, that's some good cold.
This is delicious.
Me and Chris, we tasted this
while it was at room temperature,
but I'm gonna go ahead and tell ya,
it is super delicious when it's good and cold.
So if you make this cake,
it needs to be refrigerated anyway
because of the whipping cream,
and make sure when you go to serve it
that you serve it nice and cold.
It is so good, y'all.
It's delicious.
Woo!
Mm-mm, mm!
That's some good stuff.
My daddy would love it.
He loves chocolate-covered cherries
and anything to do with cherries and chocolate.
So if you're a big fan of cherries and chocolate,
this is the cake for you.
Y'all have a wonderful day.
We thank you so much for watching Collard Valley Cooks,
where we cook like our mommas did.
Mm-mm!
See you next time.
Y'all hit that like button.
♪ It's over now, we just showed you how ♪
♪ Cook it up like mom used to do ♪
♪ So go on out and have some fun ♪
♪ Now you're getting dinner done with Collard Valley Cooks ♪
