BLACK FOREST CHERRY CAKE

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Ingredients:

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Cake:

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1           slightly beaten egg

1-2/3 C.    granulated sugar

1-1/2 C.    milk

3 squares   (3 oz.) unsweetened baking chocolate, cut up

1-3/4 C.    flour

1 tsp.      baking soda

1/2 tsp.    salt

1/2 C.      shortening

1 tsp.      vanilla

2           eggs

1 pt.       whipping cream (whip with sweeting you prefer)

 

Cherry Filling:

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Drain 1 16-oz.  can of pitted dark sweet cherries, reserving 1/2 cup

liquid.  Halve cherries, and pour 1/3 cup Kirschwasser over them.  Let

stand 2 hours or overnight.  Reserve a few cherry halves for garnish.

Combine 4 tsp.  cornstarch and reserved liquid, add cherry-Kirsch

mixture.  Cook and stir until bubbly.  Cool.

 

Instructions:

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Preheat Oven at 350 F.

 

Grease & lightly flour 2 9-1/2" round baking pans.  Combine beaten egg

2/3 cup sugar, 1/2 cup milk, and chocolate.  Cook and stir until mixture

just boils.  Cool.  Combine flour, soda & salt.  Beat shortening 30

seconds, add remaining sugar & vanilla, beat until fluffy.  Add the 2

eggs, beating 1 minute after each.  Add dry ingredients and remaining 1

cup milk alternately to beaten mixture, beating after each addition.

Stir in chocolate mixture, turn into pans.  Bake for 25-30 minutes.

Cool 10 minutes on racks, remove from pans, cool.

 

To assemble, place 1 cake layer on a serving plate, spread with cherry

filling and whipped cream.  Place 2nd layer on top, frost with whipped

cream and garnish with reserved cherry halves and shaved chocolate

curls.

 

Note:

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This recipe originally called for using a plain buttercream frosting in

place of whipped cream, but all the versions I have had in restaurants

use whipped cream instead.  Use your discretion.  You can also add a

little kirsch to the whipped cream.

 

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From: wilkins@renoir.scubed.com (Darin Wilkins)