Black Forest Cake II

Black Forest Cake II Recipe I used cherry pie filling between the layers, iced with chocolate frosting and decorated with glacee cherries and chocolate whipped cream.

Ingredients
1 pinch salt
1 tablespoon kirschwasser
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon strong brewed coffee
1 '1 ounce' square semisweet chocolate
1 1/2 teaspoons baking soda
1 1/2 cups white sugar
1 1/2 cups buttermilk
1 2/3 cups all-purpose flour
1/2 cup kirschwasser
1/2 cup shortening
1/2 cup butter
1/2 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
2 cups heavy whipping cream
2 '14 ounce' cans pitted Bing cherries, drained
3 1/2 cups confectioners' sugar
2 eggs

Method:
Preheat oven to 350 degrees F '175 degrees C'.

Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.

Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

Bake at 350 degrees F '175 degrees C' for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.

Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser.

Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Black Forest Cake II Recipe
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