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Black Forest Holiday Cake Cups
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Black Forest Holiday Cake Cups
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Black Forest Holiday Cake Cups
Created by: Chef Dale MacKay
Ingredients
| Cake | ||
| 1 | box BETTY CROCKER Super Moist Devil’s Food Cake | |
| 3 | CO-OP CENTSIBLES Eggs | |
| 1 | cup milk | |
| ½ | cup canola oil | |
| Cream | ||
| 3 | cups whipping cream | |
| 3 | tbsp sugar | |
| Garnish | ||
| 1 | bottle (428 mL) CO-OP GOLD Chocolate Topping | |
| 1 | jar (375 mL) CO-OP GOLD Red Maraschino Cherries | |
Directions
Prep time: 10 minutes
Total time: 30 minutes
Serves: 12
- Preheat oven to 350°F and spray a 9 by 12-inch cake pan with PAM Cooking Spray.
- Place cake mix, eggs, milk and oil in a bowl and mix on medium for 1 minute. Pour cake batter into prepared pan. Bake for 20 – 24 minutes or until a toothpick in the centre comes out clean. Allow to cool for 10 minutes before taking out of the pan. Cut cake into 1-inch cubes.
- Whip cream and sugar in a bowl until you have stiff peaks.
- To build cake cups, place some whipped cream in the bottom of the cup, then add about 5 or 6 cake cubes. Drizzle with chocolate topping, using about 1½ tbsp per cup. Drizzle with maraschino cherry juice, about 1 tbsp per cup. Add more whipped cream and finish with 3 or 4 maraschino cherries on top to serve.
Note: Use small mason jars, dessert bowls or festive teacups to make individual desserts for easy serving.
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