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Name: Black Forest Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 c Plus 2 t all purpose flour; 3 c Whipping cream; 3/4 ts Baking soda; 3/4 ts Salt; 3 Eggs; 1 1/2 ts Baking Powder; 1 tb Vanilla extract; 1/3 c Sifted powdered sugar; 2 c Sugar; 3/4 c Cocoa; 1 c milk; 25 oz Cherry pie filling; 1/2 c Shortening

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INGREDIENTS

2 c Plus 2 t all purpose flour
3 c Whipping cream
3/4 ts Baking soda
3/4 ts Salt
3 Eggs
1 1/2 ts Baking Powder
1 tb Vanilla extract
1/3 c Sifted powdered sugar
2 c Sugar
3/4 c Cocoa
1 c milk
25 oz Cherry pie filling
1/2 c Shortening

INSTRUCTIONS

Combine first 6 ingredients in a mixing bowl. Stir until well mixed. Add shortening, milk, and vanilla; beat mixture 3 minutes at low speed of an electric mixer, scraping sides of bowl occasionally. Grease two 9 inch round cakepans; line bottoms with wax paper. Pour batter into pans. Bake at 350 for 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split cake layers in half horizontally to make 4 layers. Make fine crumbs using 1 cake layer; set crumbs aside. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Place 1 cake layer on cake platter; spread with 1 cup whipped cream, and top with 3/4 cup cherry pie filling. Repeat with 2nd layer, and then top with 3rd cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake. Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well. You can add several layers as required by baking more batter. NOTES : October 95 Recipe by: Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Black Forest Cake

2 c Plus 2 t all purpose flour
3 c Whipping cream
3/4 ts Baking soda
3/4 ts Salt
3 Eggs
1 1/2 ts Baking Powder
1 tb Vanilla extract
1/3 c Sifted powdered sugar
2 c Sugar
3/4 c Cocoa
1 c milk
25 oz Cherry pie filling
1/2 c Shortening

Combine first 6 ingredients in a mixing bowl. Stir until well mixed.  Add shortening, milk, and vanilla; beat mixture 3 minutes at low  speed of an electric mixer, scraping sides of bowl occasionally.  Grease two 9 inch round cakepans; line bottoms with wax paper. Pour  batter into pans. Bake at 350 for 30 to 35 minutes or until a wooden  toothpick inserted in center comes out clean. Cool in pans 10  minutes; remove from pans, and let cool completely on wire racks.  Split cake layers in half horizontally to make 4 layers. Make fine  crumbs using 1 cake layer; set crumbs aside. Beat whipping cream  until foamy; gradually add powdered sugar, beating until soft peaks  form. Place 1 cake layer on cake platter; spread with 1 cup whipped  cream, and top with 3/4 cup cherry pie filling. Repeat with 2nd  layer, and then top with 3rd cake layer. Frost sides and top with  whipped cream, reserving a small amount for garnish. Pat cake crumbs  generously around sides of cake. Spoon or pipe whipped cream around  top of cake; spoon remaining pie filling on center of top. Chill  well. You can add several layers as required by baking more batter.    NOTES : October 95    Recipe by: <nns@luzskru.cpcnet.com>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (908g)
Recipe Makes: 12 servings

Calories: 1434
Calories from Fat: 165 (12%)

Amt Per Serving		% DV

	Total Fat 18.3g	24 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 1.8g
Cholesterol 288.5mg		89 %
Sodium 373.7mg		13 %
Potassium 892.5mg		23 %
Total Carbohydrate 307.5g		90 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 303g
Protein 11.4g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1434

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