Black Forest Cake II (AllRecipes.com 1/2 the recipe)

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Black Forest Cake II (AllRecipes.com 1/2 the recipe) calories by ingredient


Introduction

I got this recipe off of Allrecipes.com and it was a huge success! The only problem was how "bad" it is. This time I have cut the recipe in half and will make a shorter layered cake (originally calls for 2 cakes made into four layers, I will make one cake into 2 layers)

I have read that indulging in a small bit of the real thing is much more satisfying that lots of the "fake" version. (this is still almost 350 calories for 1/12 of the cake_ I got this recipe off of Allrecipes.com and it was a huge success! The only problem was how "bad" it is. This time I have cut the recipe in half and will make a shorter layered cake (originally calls for 2 cakes made into four layers, I will make one cake into 2 layers)

I have read that indulging in a small bit of the real thing is much more satisfying that lots of the "fake" version. (this is still almost 350 calories for 1/12 of the cake_
Number of Servings: 12

Ingredients

    Cake:
    3/4 cup and 1 tablespoon and 1 teaspoon all-purpose flour
    1/3 cup unsweetened cocoa powder
    3/4 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup shortening
    3/4 cup white sugar
    1 eggs
    1/2 teaspoon vanilla extract
    3/4 cup buttermilk

    Filling:
    1/4 cup kirschwasser
    1/4 cup butter
    1-3/4 cups confectioners' sugar
    1/2 pinch salt
    1/2 teaspoon strong brewed coffee
    1 (14 ounce) can pitted Bing cherries, drained

    Frosting
    1 cup heavy whipping cream
    1/4 teaspoon vanilla extract
    1-1/2 teaspoons kirschwasser
    1/2 (1 ounce) square semisweet chocolate

Tips

You will probably not use all the filling or cherries on that first layer. To cut even more calories just use what you need, to indulge completely add the filling to the top of the cake as well and then frost on top of that. Add more cherries to the top


Directions

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.