Yield: 16 Servings
|1 \N||Slightly beaten egg|
|1⅔ cup||Granulated sugar|
|3 \N||Squares unsweetened baking chocolate; cut up|
|1 teaspoon||Baking soda|
|1 pint||Whipping cream (whip with sweeting you prefer)|
|1 can||(16-oz) pitted dark sweet cherries; drained, halved, reserving 1/2 cup liquid|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .