Black forest cherry cake #4
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Slightly beaten egg | |
| 1⅔ | cup | Granulated sugar |
| 1½ | cup | Milk |
| 3 | Squares unsweetened baking chocolate; cut up | |
| 1¾ | cup | Flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Shortening |
| 1 | teaspoon | Vanilla |
| 2 | Eggs | |
| 1 | pint | Whipping cream (whip with sweeting you prefer) |
| 1 | can | (16-oz) pitted dark sweet cherries; drained, halved, reserving 1/2 cup liquid |
| ⅓ | cup | Kirschwasser |
| 4 | teaspoons | Cornstarch |
Directions
CAKE
CHERRY FILLING
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 Cherry Filling: Drain 1 16-oz. can of pitted dark sweet cherries, reserving ½ cup liquid. Halve cherries, and pour ⅓ 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.
Preheat Oven at 350 F. Grease & lightly flour 2 9-½" round baking pans.
Combine beaten egg ⅔ cup sugar, ½ 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: 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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