Pillsbury: Best Desserts

Pillsbury Publications is the publisher of Pillsbury Classic® Cookbooks and Fast and Healthy® Magazine and the author of the forthcoming Pillsbury: The Best of Classic® Cookbooks (Clarkson Potter/Publishers, 1998), Pillsbury: Fast and Healthy® Cookbook, Pillsbury: Best Cookies Cookbook, Pillsbury: Best Chicken Cookbook, Pillsbury: Best of the Bake-Off® Cookbook, The Pillsbury Complete Book of Baking and Healthy Baking cookbooks.Cakes hold an undeniable spot in the limelight at weddings, birthday parties and other celebrations. Whether you prefer to start from scratch or welcome the shortcut of a packaged mix (doctored up to make it more special), this chapter offers something for your next special occasion--or no occasion at all.brbrbBlack Forest Cake/bbrbrYield: 12 servings; Prep Time: 30 minutesbr(Ready in 2 hours 30 minutes)brbrA German tradition, Black Forest Cake pairs rich chocolate cake with cherries. With its topping of whipped cream and chocolate curls, it makes a stunning company dessert.brbrCAKEbr1 (1 lb. 2.25-oz.) pkg. pudding-included dark chocolate cake mixbr1 1/4 cups waterbr1/3 cup oilbr2 eggsbrbrFILLINGbr1 (21-oz.) can cherry pie fillingbr1/2 teaspoon almond extractbrbrFROSTINGbr1 pint (2 cups) whipping creambr1/2 cup powdered sugarbr2 tablespoons brandybrChocolate curls, if desiredbrbrHeat oven to 350° F. Grease and flour two 8 or 9-inch round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans.brBake at 350° F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.brIn small bowl, combine filling ingredients; mix well.brIn medium bowl, beat whipping cream at high speed until slightly thickened. Gradually add powdered sugar, beating un