Black Forest Cake II (AllRecipes.com 1/2 the recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cake:3/4 cup and 1 tablespoon and 1 teaspoon all-purpose flour1/3 cup unsweetened cocoa powder3/4 teaspoon baking soda1/2 teaspoon salt1/4 cup shortening3/4 cup white sugar1 eggs1/2 teaspoon vanilla extract3/4 cup buttermilkFilling:1/4 cup kirschwasser1/4 cup butter1-3/4 cups confectioners' sugar1/2 pinch salt1/2 teaspoon strong brewed coffee1 (14 ounce) can pitted Bing cherries, drainedFrosting1 cup heavy whipping cream1/4 teaspoon vanilla extract1-1/2 teaspoons kirschwasser1/2 (1 ounce) square semisweet chocolate
1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of one 8 inch round pan with parchment paper circles. Sift together flour, cocoa, baking soda and 1/2 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 1 round 8 inch pan.
3. 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 cake. Cut the cake in half, horizontally, making 2 layers total. Sprinkle layers with the 1/4 cup kirshwasser.
4. 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 the layer of cake with the filling. Top with the cherries.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/4 teaspoon vanilla and 1/2 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Serving Size: 1/12 of the cake
Number of Servings: 12
Recipe submitted by SparkPeople user EMILYF325.
2. Cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 1 round 8 inch pan.
3. 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 cake. Cut the cake in half, horizontally, making 2 layers total. Sprinkle layers with the 1/4 cup kirshwasser.
4. 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 the layer of cake with the filling. Top with the cherries.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/4 teaspoon vanilla and 1/2 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Serving Size: 1/12 of the cake
Number of Servings: 12
Recipe submitted by SparkPeople user EMILYF325.
Nutritional Info Amount Per Serving
- Calories: 337.5
- Total Fat: 16.5 g
- Cholesterol: 55.1 mg
- Sodium: 122.4 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 1.4 g
- Protein: 3.1 g
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