#152_Black Forest Torte

This dessert looks like you've worked all day to make it,
but in reality it is easier to make it than it looks.
It only calls for a few ingredients plus using the cake mix
makes it super easy to do,
and yet it looks so elegant and the taste is so heavenly.

A friend of mine, Carol, who raved about making it for their
Christmas dinners every year, gave me the recipe.
I told her that it might become our family favorite too.
I think it has become one of our family favorite
as this is my second time to make this dessert.


Here's the recipe
in Carol's own hand writing
with a very slight tweak made by me:

1 pkg. Devil's Food cake mix plus ingredients to make the cake
1 cup sour cream
1 container (8 oz.) frozen whipped topping
1/2 tsp almond extract
1 pkg. (3.4 oz) white chocolate instant pudding
1 can (21 oz) Cherry Pie filling
another 1/4 tsp almond extract
1/4 cup almonds, sliced

1) Pre-heat oven to 350 degrees. Prepare cake mix according to package directions using 10 inch round pan. Bake cake for 30 minutes. Cool on rack 15 minutes. Remove from pan and cool completely.
2) Cut cooled cake in half horizontally using serrated bread knife. Place bottom half of cake on serving plate.

Cream Filling:
3) Combine sour cream, whipped topping, 1/2 tsp almond extract, using a whisk. Add pudding mix and whisk vigorously until mixture is well blended and thick. This is the cream filling.
4) Fill cake decorator with 1/2 of cream filling; set aside.

5) Spread remaining half of cream filling evenly over bottom layer of cake and (this is optional) sprinkle some chopped nuts on top.

This is the bottom layer of cake

6)Combine pie filling with 1/4 tsp. almond extract.

7) Carefully spread 1/2 of pie filling over the cream.

8) Place the other half of cake on top of the bottom layer of cake. Using the cake decorator filled with cream filling, (step 4), pipe cream filling around of cake about 1/2 inch from edge. Fill the center with remaining pie filling. (I did it the other way around, as you can see). Sprinkle almonds over pie filling (which I didn't do),

Have a slice!!

UBOS na UBOS!!
Try niyo!

NOTE: Substitutes...
If you don't have sour cream, you can just use 1/4 cup plain milk. It's what I used the first time and I didn't notice any difference.

For the frozen whipped topping, you can whipped your own by using 2 cups heavy cream.Whip until frothy then add 1/2 cup white sugar. Continue to whip until thick but spreadable.

#12_ Mudslide Cookies

Mudslide Cookies

I call this emergency cookies because you can make a batch of this in under 20 minutes. It is super simple that it only calls for 3 ingredients and baking time is 9-12 minutes if you want soft and fudgey and gooey, 12 minutes if you want them crunchy. Its as easy as 1 2 3!

Ingredients:

1 box devils food cake mix

2 eggs

1/2 cup shortening

Procedure:
1. Pre-heat oven to 325 degrees. Line cookie sheets with parchment paper
2.In a bowl, empty the cake mix. Add the eggs and shortening. Mix until well blended
3. Roll dough into 1" to 1 1/2 " balls, (use an ice cream scooper for a more uniform size) and place them onto the prepared pan
4. Bake for 10- 12 minutes
5. Cool on racks

NOTE:
This will make about 2 dozen cookies or more

For the soft and fudgey kind, I bake them for exactly 11 minutes. The cookies will be really soft and will look like they are under bake at this point but once transferred on to the cooling rack to cool for a few minutes, they will be perfect. Ovens vary so you need to do a little experimenting.