Several weeks ago, Lloyd told me that he was craving Black Forest Cake. “How come you never make Black Forest Cake anymore?” he would ask. I would respond, “Shhhhhh. Television’s on.”
Well, I actually made several trips to the grocery store, each time forgetting that he had asked about it. Today I needed to go buy printer ink and cat food, and actually remembered. I bought cake mix, eggs, whipped cream and a can of cherries. My idea was to make up some little cakes-in-jars, freeze them, then assemble a BFC as needed. Hmmmm. Cherry stuff in a can doesn’t keep very well, but cherry preserves do. I grabbed a jar.
Then I passed the snack cake aisle.
Oh, yes.
Let’s do this. My only regret is that they were Little Debbies and not actual Ding Dongs. Split the cake. Add cherry preserves.
Re-assemble. Or eat open-faced. I’m not the boss of you.
It was quite satisfactory. I might not get around to making the real cake.
Deborah says
Delicious!
Brad says
I just read about how long you can keep eating jelly from a jar. The answers on the internet surprised me. They said a long time. Some people said that if mold grows, they just pick it off and continue eating from the jar.
Beth says
Ew. Mold spores are invisible and travel far further than the blooms…that jelly is chock full of spores. Ew. People are gross.
Peggy says
I used to make my own jellies and jams and I sealed them with paraffin. They sometimes got mold on and I just scooped it off.
Kristi says
Lloyd, what’s the verdict?
Lloyd says
They were tasty, but not Black Forest Cake. Also, my Grandma just skimmed off the mold and she lived to be 98 years old. I credit the mold.
Lauren says
Dang.