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Schwarzwälderkirschtorte (Black
Forest Cake)
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Ingredients
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2 cups flour
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1 1/2 cups sugar
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1 1/4 cups milk
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1/2 cup butter
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1 1/2 teaspoon soda
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2 eggs
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1/2 cup cocoa
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1/2 teaspoon red food
coloring
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1 teaspoon vanilla
Filling:
1 can (21 oz.) cherry pie filling, chilled.
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Frosting:
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2 T powdered sugar
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1 c heavy cream, whipped
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12 maraschino cherries
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Directions
Cream butter and sugar
together. Add eggs, flour, milk, baking soda, cocoa, red food coloring,
and vanilla. Blend on low, scraping constantly. Beat 3 minutes on high
speed. Pour into two 9 inch round cake pans that have been greased and
floured. Bake at 350° for 30-35 minutes. Cool thoroughly.
Whip heavy cream with confectioners' sugar.
Slice each cake round horizontally to make four layers. Place one layer
on flat plate.
Fill pastry bag with whipped cream and pipe a generous ring around edge
of cake layer. Fill exposed ring of cake with cherry pie filling. Place
third layer on top, and frost entire cake with whipped cream. Crumble
the fourth layer into fine crumbs and sprinkle on sides of cake.
Using whipped cream, pipe 12 rosettes on top of cake and top each with a
maraschino cherry.
Garnish the center top of cake with the rest of the chocolate crumbs.
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