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Recipe Black Forest Cake II (Cake)

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Required Ingredients:

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

Preparing/Cooking:

  • 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.
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