Black Forest Cake

Directions

1. 1
   Drain cherries, reserving 1/2 cup juice.
2. 2
   Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan.
3. 3
   Cook and stir over low heat until thickened.
4. 4
   Add vanilla and stir.
5. 5
   Split each cake layer in half horizontally. Crumble one half layer, set aside.
6. 6
   Beat cold whipping cream and the confectioners sugar in large bowl with an electric mixer set at high speed until stiff peaks form.
7. 7
   Reserve1 1/3 cups whipped cream for decorative piping.
8. 8
   Place one cake layer on serving plate.
9. 9
   Spread with 1 cup whipped cream; top with 3/4 cup cherry topping.
10. 10
    Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.
11. 11
    Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
12. 12
    Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.