Juicy cherries baked in a silky custard — this traditional French cherry clafoutis is simple, elegant, and bursting with flavor.

Pour the mixture into the prepared tin and bake for 55-60 minutes or until a skewer inserted into the middle of the cake comes clean. Allow to cool for 15 minutes then turn out on a cooling rack.

Spread the cherry compote evenly on top followed by about ¼ of the whipped cream. Place the second sponge layer on top, cut side up, and sprinkle with the remaining kirschwasser.

2. Place one cake layer on a serving plate or cake stand and brush it with the cherry syrup, then spread about 1/2 cup of whipped cream over the top. 3.

Make the Cake Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking pan with cooking spray. In a large bowl, add the cake mix, instant pudding mix, eggs, oil, and water. Mix to combine ...

Black Forest Ice Cream Cake can be topped with cherries and shaved chocolate. (Ryan Michalesko / Staff Photographer) Heat oven to 350 F. Prepare three 6-inch cake pans with cooking spray and line ...

Drain cherries and discard juice. Cream butter with sugar. Add eggs and beat well. Add half flour and beat to combine. Add cherries, milk and remaining flour (this will make a thick mixture ...