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Title: Black Forest Cake Squares
Categories: Cake Dessert Bar
Yield: 15 Servings
| 1 | pk | Pillsbury Plus Butter Recipe |
| Chocolate Cake Mix | ||
| 1/2 | c | Butter, softened |
| 1 | c | Water |
| 2 | Eggs | |
| 1 | c | Miniature chocolate chips |
| 1 | pk | 16oz. frozen pitted dark |
| Sweet cherries, thawed, & | ||
| Drained | ||
| 2 | c | Whipping cream |
| 3 | tb | Powdered sugar |
Heat oven to 350 F. In large bowl, beat cake mix and butter until mixture resembles coarse crumbs. Spread 3/4 cup crumb mixture om ungreased 15x10x1-inch baking pan. Bake for 5 minutes or until crumbs are dry, stirring once to break up large pieces. Cool completely; set aside. Meanwhile, grease and flour 13x9-inch pan. To remaining cake mix mixture, add water and eggs. Beat at low speed until moistened; beat 2 minutes at high speed. Stir in chocolate chips. Pour batter into greased and floured pan. Bake for 25 to 35 minutes or until cake springs back when touched lightly in center. Cool completely. Coarsely chop cherries, drain on paper towels. Spoon cherries over cooled cake. In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Fold reserved baked crumbs into whipped cream. Frost with whipped cream mixture. Store in refrigerator.
Above 3500 feet; Add 1/4 cup flour to dry cake mix. Bake as directed.
Nutritional Info: 1/15th of Recipe; Cal.-400, Protein-4 gr., Carbo.-42 gr., Fat-25 gr., Chol.-88 mg., Sodium-340 mg.
Dietary Exchanges: 2 Starch, 1/2 Fruit, 5 Fat
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
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