Black Forest Mini-Cakes

  • 1 box Devil's Food cake mix, mixed according to package instructions
  • 1/3 c. dark cherry preserves
  • 1 c. dark cherries (pitted or drained, depending on whether they are fresh or from a jar)
  • 1/4 c. ruby port
  • 1 c. butter
  • 4 c. confectioners' sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 4 oz. whipping cream
  • Cocoa powder, for dusting

Preheat the oven to 375° F.

Prepare the cake mix according to the package instructions and place into the greased, floured vessels of your choice. I chose 3 round mini-cake pans. Bake according to the instructions on the package, making sure not to over bake the cake(s).

While the baking is happening, combine the next two ingredients, preserves and cherries, in a medium-sized microwaveable dish. Microwave for 1-2 minutes on high. Stir well. The mixture will be hot. Add the port and stir again. After the oven is off and the baked goods have cooled for at least 10 minutes, poke the tops of the cakes with a toothpick and carefully pour some of the cherry mixture over each one, allowing the liquid to soak into the warm cake. Allow the cakes to cool completely.

While the cakes are cooling, make the frosting. Cream shortening until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy. When the cakes are cooled, turn them out onto pretty serving plates and carefully frost them. Just before serving, dust them with a bit of cocoa powder.

  • Yields: Depends on how you set up your cake(s) for baking
  • Preparation Time: 1 hour
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