Black Forest Cake

My brother, who works at Dairy Queen, likes to call this, Choco- cherry love cake, after the Blizzard. Whatever you call it, it is delicious!

2 16 oz. cans of tart pitted cherries, undrained

1 cup sugar

1/4 cup cornstarch

1 1/2 t. vanilla extract

2 (9 inch) round layers of your favorite chocolate cake, baked and cooled

3 cups heavy whipping cream

1/3 cup confectioners sugar.

Drain cherries, leaving 1/2 cup of juice. Combine reserved juice, cherries, sugar, and cornstarch in saucepan. Cook and stir over low heat until thickened. Stir in vanilla. Cool.

Split each cake layer in half, horizontally. Set aside on half layer.

Beat whipping cream and sugar together. Set aside 1 1/2 cups for piping.

Place 1 cake layer on serving plate. Spread with whipped cream, and top with cherry mixture.

Place second layer of cake on top. Spread with whipped cream, and top with cherry mixture.

Place third layer of cake on tope. Ice top and side of cake with whipped cream. Spread cherry mixture on top.

Take your last cake layer and cut it in half. Crumble on half, and pat crumbs onto the sides of the cake.

Use reserved whipped cream to pipe around the edges on the top and bottom.

Any leftover cherry topping and whipped cream can be used for the extra half layer of cake.

Yum!