Black Forest wacky(ish) cake with cherry cream cheese whipped cream from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 52) by Jessie Sheehan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cherry preserves for cherry preserves.

  • Kinhawaii on June 08, 2023

    I used cider vinegar but I think mine sank because it was underbaked. It formed a small dome but tested damp. After close to 35 minutes (recipe says 25-30) I got nervous & hoped it would continue to bake from residual heat. I came back after 20 minutes to find it sunken but- still it was edible & not mushy in the center. I’m starting to realize that for my oven I need to bake her recipes longer. The NYT has a similar recipe & it has a cup of jam on top so with that & anya_sf’s comments I added more. With a flatter cake I think I would prefer closer to a cup of jam for more cherry flavor. It was a nice tender cake & the end result seemed fancier than the amount of effort put into it.

  • anya_sf on August 11, 2022

    I had to substitute cider vinegar for white, which may be why the cake sank slightly in the center. That did not matter since it was covered by the topping. There was a very generous amount of whipped cream, but my family was quite happy with it - they really liked this cake. Next time I will try to find a jam with more whole cherries for more bursts of cherry flavor and/or use slightly more jam.

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