These easy fillings are great to use in cakes and/or pastries. The dark is a very berry which is a medley of strawberries, black berries, raspberries and blueberries. The lighter in color is raspberry. They can be store in the fridge for 3-4 weeks or in the freezer for 3-4 months. Each batch makes about a cup of filling.
2 cups frozen berries of your choice
1/2 cup sugar
2 Tbsp cornstarch
1-1/2 Tbsp water
In a medium heavy bottom pot and on medium high heat, place berries in your pot and let boil down. Once berries are boiled down add sugar, stir till combined and bring back to a boil. In a small bowl mix cornstarch and water, it will be thick but stir until combined well you do not want any lumps. Add cornstarch mix to your pot and and stir constantly for about a minute until combined and your fruit filling becomes thick. Remove from heat and place in a mason jar, let cool. ENJOY!! 🙂
Preheat oven to 350 degrees. Grease and flour two 9inch round pans.
In bowl of stand mixer with paddle attachment add
2 cups Sugar
1-3/4 cup flour
3/4 cup unsweetened cocoa powder
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
mix on low until all is combined
2 eggs, room temperature
1 cup milk
1/2 cup veggie oil
1 tsp vanilla
1 tsp cherry extract
Mix on medium for about 3 minutes
1 cup boiling water
Stir in by hand
Pour batter into prepared pans and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center removes clean. Cool in pans for 10 minutes on cooling rack(s) Turn out of pans onto cooling rack(s) and let cool completely.
Once cooled completely…
Mix in a small bowl
1 can cherry pie filling
1/2 tsp almond extract
place 1 cake on cake board, fill with cherry pie filling and then place second cake on top.
Chocolate Butter Cream
1 cup butter, softened
4 cups powdered sugar
1/2 cup cocoa powder
1/2 cup heavy whipping cream
Place butter, powdered sugar, cocoa powder and cream in a bowl of a mixer with paddler attachment. Beat until creamy and fluffy adding more cream if needed to loosen.
Frost cake completely with chocolate butter cream.
In a small bowl mix
1 can cherry pie filling with 1/2 tsp almond extract. Place cherry topping on top and continue to decorate as you please. ENJOY!! 🙂
2 cups Heaving Whipping Cream
1 (3ounce) box of instant Chocolate Pudding
In Chilled bowl of mixer with paddle attachment add whipping cream. Whip on Medium-high till cream begins to thicken. Slowly add pudding powder and continue to whip till fluffy. Fill cake.