HOLLY'S BLACK FOREST CAKE

Holly's Black Forest Cake image

This is a recipe that is simple to make and always makes people at parties rave. Garnish with dollops of whipped cream and reserved cherries.

Provided by Holly Brazzell

Categories World Cuisine Recipes European German

Yield 12

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1 ¾ cups white sugar
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups water
½ cup shortening
2 ½ teaspoons vanilla extract
2 eggs
3 (1 ounce) squares unsweetened chocolate, melted
⅓ cup butter
4 ½ cups sifted confectioners' sugar
¼ cup milk
½ cup unsweetened cocoa powder
1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved
1 tablespoon cornstarch
6 teaspoons orange liqueur

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans.
In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes. Add eggs and melted chocolate and beat 2 minutes more. Pour batter into prepared pans.
Bake for 30 to 35 minutes. Cool cakes on a wire rack for 10 minutes. Remove cakes from pans and let cool thoroughly on a wire rack.
To Make Frosting: Beat butter until fluffy. Gradually add 2 cups of confectioner's sugar and the cocoa. Beat well than add the milk, and 1 1/2 teaspoons vanilla extract. Beat in the remaining confectioner's sugar and any additional milk as needed for spreadability.
To Make Filling: Drain cherries reserving 2/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes and then stir in the orange or cherry liqueur. Remove from heat cover and cool without stirring.
Arrange one cake layer on a serving dish and spread the cooled cherry filling over the top (reserve some cherries for a garnish for top of cake). Place second layer on top filling and frost sides and top of cake with frosting.

Nutrition Facts : Calories 585.7 calories, Carbohydrate 103.6 g, Cholesterol 45 mg, Fat 19 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 8.3 g, Sodium 222.6 mg, Sugar 81.6 g