Ingredients: |
Ingredients: Cake:
2 1/4 cups all-purpose flour
1 2/3 cups sugar
2/3 cup cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 1/4 cups water
3/4 cup vegetable oil
2 eggs
1 tsp. vanilla
Cherry filling:
1/2 cup sugar
3 tbsp. cornstarch
1 can (16 oz.) pitted red tart cherries, well-drained, reserve liquid.. (1 can,16 oz., pitted dark, sweet cherries can be substituted for the red tart cherries and the maraschino-cherry garnish; decrease sugar to 2 tbsp.
1/4 cup kirsch liquor
Red food coloring, if desired
Topping:
1 bar (4 oz.) sweet cooking chocolate (or Hershey's candy bar)
2 cups chilled whipping cream
1/4 cup sugar
Maraschino cherries
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Directions: |
Directions:Heat oven to 350º.
Grease and flour two 9-inch or three 8-inch round layer pans.
Beat flour, 1 2/3 cups sugar, the cocoa, baking soda, salt, baking powder, water, oil, eggs and vanilla in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pans and bake until wooden pick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes; remove from pans. Cool on wire racks.
For cherry filling, mix sugar and cornstarch in 1 quart saucepan. Add enough water to reserved liquid to measure 3/4 cup; stir into sugar mixture. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Stir in Kirsch and food coloring. Cut cherries into halves; stir into filling. Refrigerate until completely chilled.
Place 1 cake layer upside down on serving plate. Beat whipping cream and 1/4 cup sugar in chilled bowl until stiff peaks form. Spread bottom layer with 2/3 of cherry filling and 1 cup whipped cream. Spread with remaining cherry filling. Frost side and top of cake with remaining whipped cream.
Coarsely shred chocolate to measure 1/2 cup. Gently press onto side of cake.
Garnish top of cake with chocolate and maraschino cherries.
Refrigerate until serving. |
This recipe for Black Forest Cherry Cake is from