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Black Forest Cake Recipe

   
 

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     Black Forest Cake

Category   Desserts - Breads
Sub Category   None

Ingredients
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
 
1 Tbl vanilla extract
2 (20 oz) cans pitted sour cheeries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar

Instructions
Preheat over to 350. Grease and flour 2 9 inch, round, cake pans; cover bottoms with waxed paper. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 Tbl vanilla; beat until blended. Pour batter into prepared pans
Bake for 35 mins. Cool layers in pans on wire racks 10 mins. Loosed edges, and remove to racks to cool completely. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstartch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 tsp vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry. Top with third cake layer. Frost sides cake. Pat reserved crubs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.


Originally Submitted
11/20/2011





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