Side Pannel
Black Forest Cherry Cake #4
Ingredients List
- ------------------------------------CAKE------------------------------------
- 1 Slightly beaten egg
- 1 2/3 c Granulated sugar
- 1 1/2 c Milk
- 3 Squares unsweetened baking
- -chocolate; cut up
- 1 3/4 c Flour
- 1 ts Baking soda
- 1/2 ts Salt
- 1/2 c Shortening
- 1 ts Vanilla
- 2 Eggs
- 1 pt Whipping cream (whip with
- -sweeting you prefer)
Directions
CHERRY FILLING
1 cn (16-oz) pitted dark sweet
-cherries; drained, halved,
-reserving 1/2 cup liquid
1/3 c Kirschwasser
4 ts Cornstarch
Cherry Filling: 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.
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: 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.
1 cn (16-oz) pitted dark sweet
-cherries; drained, halved,
-reserving 1/2 cup liquid
1/3 c Kirschwasser
4 ts Cornstarch
Cherry Filling: 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.
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: 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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