Recipe from Black Forest Cake Recipe
Ingredients
2 1/8 cups all purpose flour ½ cup vegetable oil
2 cups sugar 1 tablespoon vanilla extract
¾ cup unsweetened cocoa powder 2 cans pitted
sour cherries
1 ½ teaspoons baking powder 1
cup white sugar
¾ teaspoon baking soda ¼ cup cornstarch
¾ teaspoon salt 3
cups whipping cream
3 eggs 1/3 cup confectioners’ sugar
1 cup milk
1. 1. Preheat oven to 350 degrees
F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms
with waxed paper.
2. 2.In a large bowl, combine
flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs,
milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into
prepared pans.
3. 3.Bake for 35 minutes, or
until wooden toothpick inserted in centers comes out clean. Cool layers in pans
on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
4. 4.Drain cherries, reserving
1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in
a 2 quart saucepan. Cook over low heat until thickened, stirring constantly.
Stir in 1 teaspoon vanilla. Cool before using.
5. 5.Combine whipping cream and
confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at
high speed until stiff peaks form.
6. 6.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 topping. Top with third cake layer. Frost side of
cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved
frosting into pastry bag fitted with star decorator tip. Pipe around top and
bottom edges of cake. Spoon remaining cherry topping onto top of cake.
