Classic Black Forest Cake

Directions

Cake

1. Preheat oven to 350°F (176°C). Lightly spray three 8" round cake pans.
2. In a medium bowl whisk, eggs, oil and water until combined.
3. Add two packages of Kinnikinnick Chocolate Cake Mix and whisk until combined.
4. Divide batter evenly into cake pans.
5. Bake in preheated oven for 28 - 32 minutes or until cake springs back to the touch.
6. Remove from oven and let cool completely .
7. Trim cakes to create three even cake layers.

Filling

1. In a small bowl combine sugar, cornstarch and cinnamon. Set aside.
2. In a medium pot cook down cherries over medium heat until juices begin to seep out (approx. 7 - 10 minutes).
3. Add cornstarch mixture to cherries. Reduce heat to medium-low and continually stir until mixture comes to a boil.
4. Add lemon juice and reduce heat to low. Continue cooking for 5 minutes.
5. Remove from heat and let cool completely.

Whip Topping 

1. Whip cream to medium peak.
2. Slowly add icing sugar and continue to whip to stiff peak.
   

Assembly 

1. Start with one layer of cake and brush with a thin layer of kirsch.
2. Spread ⅓ of the Cherry Filling and ¼ of Whipped Topping on  cake base. Spread evenly with an offset spatula.
3. Place a second layer of cake on top. 
4. Brush with a thin layer of kirsch.
5. Spread ⅓ of the Cherry Filling and ¼ of Whipped Topping on  cake base. Spread evenly with an offset spatula.
6. Top with last layer of cake. Do not brush top layer with kirsch.
7. Cover the top and sides of Black Forest Cake with the remainder of the Whipped Topping.
8. Finish with optional chocolate shavings.

Yields 1 cake.