Black Forest Cake

You will need:

• 583g pkt Betty Crocker® Super Moist Chocolate Fudge Cake Mix
• 3/4 cup water
• 1/4 cup vegetable oil
• 3 eggs, lightly beaten
• 680g jar morello cherries, drain and reserve 1 cup juice
• 1/4 cup caster sugar
• 1 ½ tablespoons cornflour
• 300ml thickened cream, whipped

Follow these basic steps

1. Preheat oven for 10 minutes at 180°C/350°C (160°C fan-forced oven). Grease a 22cm x 7cm round cake pan with oil or cooking spray. Line the base with baking paper.
3. Beat Cake Mix, water, oil and eggs in a medium bowl with an electric mixer on low speed for 30 seconds, then on medium for 2 minutes. Pour into pan and gently smooth top. Bake for 50-60 minutes until top springs back when lightly touched in the centre or skewer inserted in the centre comes out clean. Cool for 10 minutes; gently remove cake from pan. Remove paper and cool on a wire rack. Use a large serrated knife to cut the cake horizontally into 3 even layers.
5. Place cherries, reserved juice, sugar and cornflour in a small saucepan and stir over medium heat until the mixture boils and thickens. Transfer to a bowl and chill.
7. Place bottom cake layer on a serving plate and spread with half of the cream and half of the cherry mixture. Repeat with another layer of cake, cream and cherries. Finish with a layer of cake. Frost cake with sachet of Ready-to-Spread Chocolate Frosting. Cut the cake into wedges to serve.