Rose's black forest cake

Yield: 16 Servings

Measure Ingredient
6 \N Egg
½ teaspoon Salt
1 cup Sugar
10 tablespoons Butter, unsalted; melted
½ cup Flour
1 teaspoon Vanilla
½ cup Cocoa
3 tablespoons Kirschwasser
1 teaspoon Baking powder
1 pint Heavy cream; whipped
16 ounces Cherry pie filling
1 tablespoon Kirschwasser
12 \N Glazed red cherries
2 tablespoons Sugar
1 \N Milk chocolate; bar or chunk



Preheat oven to 350 degrees. Grease two 9" layer-cake pans. In a large bowl, beat the eggs until thick. Gradually add sugar, beating con- stantly. Sift the flour, cocoa, baking powder, and salt together. Care- fully fold the dry ingredients into the egg mixture alternately with the melted butter. Add vanilla. Pour into the pans and bake for about 25 minutes. The center of the cake should feel firm to the touch. While still warm, sprinkle Kirschwasser over the layers. Let set 10 minutes, then remove the layers from the pans to cool completely.

To the whipped cream, add the Kirschwasser and sugar. Spread half of the cherry filling over one layer of cake. Cover with a thin layer of whipped-cream mixture. Place the second layer of the cake on the first. Spread with the remaining cherry filling and cover with whipped-cream mixture. Ice the sides of the cake with a thin layer of the whipped cream.Decorate around the top edge of the cake with rosettes of whipped cream. Put a glazed cherry in each rosette. Make chocolate curls by shaving solid chocolate with a vegetable peeler.

Sprinkle the chocolate on the top of the cake. Put a little chocolate on the sides of the cake if you wish.

: From "Grandma Rose's Book of Sinfully Delicious Snacks"

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