LADY BLACK FOREST LEMON CAKE
- 3 – eight inch cake pans, sprayed with Joy for Baking or Pam for Baking
- 1 Duncan Hines Devil Food Moist Deluxe cake mix
- 3 eggs
- 1 1/3 C water plus 1/3 C cherry liquid from can cherry pie filling
- 1/2 C vegetable oil
- 2 cans Comstock Cherry Pie Filling
- 1 package Lady Fingers, cut in half lengthwise
- 2 – 8 oz. Cool Whip (will use about 1 1/2, save the leftover for future use)
- 3/4 C walnuts, chopped
- sliced Almonds for garnish
- Lemon Curd Filling (recipe to follow)
Preheat oven to 350 degrees, spray Pam on 3 cake pans. Open the 2 cans of cherry pie filling and drain, set aside, it will continue to drain while you prepare the cake. Blend the cake mix, water, cherry liquid, oil and eggs in a large bowl at low speed until moistened. Beat at medium speed for 2 minutes. Fold in the walnuts. Pour batter in the 3 pans equally. Bake for 30 minutes, use a toothpick to check if cake is ready, it should come out clean. Cool on a wire rack completely before proceeding.
Place first layer, bottom side up, on a plate or cake cardboard. Place pieces of wax paper around the bottom of the cake, slightly under the cake, this will catch the crumb and excess icing. Place about 1/2 C of the lemon curd mixture in the middle and spread around, short of the ends. Place 1/3 of the cherries on top of the lemon curd mixture as evenly as possible. Top with 2nd cake layer and repeat the lemon curd/cherry layer.
Put the 3rd layer on top. Spread the Cool Whip on top and on the sides.
Gently press the lady fingers all around the 3 layer cake. Place the remaining cherries on top of the cake, leaving about a 1 inch border. Place the sliced almonds around the outside of the cherries. Refrigerate until time to serve. Note: The lady fingers can fall, it’s also a great idea to tie a pretty ribbon around the middle, make a bow, for presentation. Remove before serving.
LEMON CURD FILLING:
1 Jar (10 oz.) Dickinson Lemon Curd
1 – (8 oz.) cream cheese –leave out on counter to somewhat soften
1 -(12 oz.) Cool Whip
Place all the lemon curd, cream cheese and Cool Whip in a food processor ad blend for several minutes until smooth. Refrigerate until ready to use. You can freeze any left overs for future use. (See Lemon Curd Napoleon for one idea!)