Black Forest Cake Chambord

A delicious, easy to make Black Forest Cake with Chambord Raspberry Liquor. 'Nuff said. 

Ingredients:

• Chocolate cake mix (I like Duncan Hines Triple Chocolate cake mix)
• One can of tart cherry pie filling
• 1 1/3 cup of water
• 3 large eggs
• 1/3 cup of oil
• 1 pint of heavy whipping cream
• Vanilla extract (4 teaspoons)
• 1 Vanilla bean
• 3 packets of low-calorie sweetener (Splenda or Equal)
• Chambord (or other berry liquor or brandy)

Weapons of choice: 

• 1 large mixing bowl
• One medium mixing bowl
• Electric mixer
• Wire Whisk
• Two round cake pans, greased
• One large plate

The Cake:
This cake mix comes with two packages: one is the mix, and the other is a chocolate filling. I combine both packets into one bowl and mix with 1 1/3 cup of water. You can separate and prepare both chocolate mixes like the box instructs, but combining the two makes for an extra chocolaty and moist cake. Add three eggs and 1/3 cup of oil and mix well with a whisk or fork. Pour equal parts of the mixture into the two greased baking pans. Bake at 350 degrees for about 30 minutes,  or until toothpick comes out clean. Let the cakes cool for about 20 minutes. 

Whipped Cream Icing:
Pour the pint of heavy whipping cream into a medium bowl. Add vanilla, packets of sweetener, and the scraped insides of one vanilla bean. Beat on low until frothy. Taste test to make sure the icing is to your liking. Add more vanilla and sweetener, if desired. Increase mixer speed to high until stiff peaks are formed.

Layering the cake:
Flip one cake pan and carefully remove cake. Place upside down on a large plate. Using a fork or knife, puncture the cake several times. Pour about a half of a cap full of Chambord over the layer. 

Add most of the cherries from the can to this layer. Some cooks prefer to strain the cherries so that the cake looks neater, however, I think the cherry syrup makes the cake taste that much better. It may run over the sides of the layers, but this part is up to you. Be sure to save a few heaping tablespoons for the top of the cake. 

Add half of the bowl of whipped cream on top of the cherry layer. Spread evenly. 

Take the next cake, flip the pan upside down, and carefully remove from the pan. Flip this layer upside down and place back into the cake pan. Again, puncture the cake and add another 1/2 cap full of liquor. 

Flip the layer right side up and place on top of the other layer. Add the rest of the whipped cream, and garnish the top with the remaining cherries. 

Chill, serve, and enjoy!