From: firstname.lastname@example.org (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 Cherry Filling: Drain 1 16-oz. can of pitted dark sweet cherries, reserving 1/2 cup liquid. Halve cherries, and pour 1/3 cup Kirschwasser over them. Let stand 2 hours or overnight. Reserve a few cherry halves for garnish. Combine 4 tsp. cornstarch and reserved liquid, add cherry-Kirsch mixture. Cook and stir until bubbly. Cool. Preheat Oven at 350 F. Grease & lightly flour 2 9-1/2" round baking pans. Combine beaten egg 2/3 cup sugar, 1/2 cup milk, and chocolate. Cook and stir until mixture just boils. Cool. Combine flour, soda & salt. Beat shortening 30 seconds, add remaining sugar & vanilla, beat until fluffy. Add the 2 eggs, beating 1 minute after each. Add dry ingredients and remaining 1 cup milk alternately to beaten mixture, beating after each addition. Stir in chocolate mixture, turn into pans. Bake for 25-30 minutes. Cool 10 minutes on racks, remove from pans, cool. To assemble, place 1 cake layer on a serving plate, spread with cherry filling and whipped cream. Place 2nd layer on top, frost with whipped cream and garnish with reserved cherry halves and shaved chocolate curls. Note: This recipe originally called for using a plain buttercream frosting in place of whipped cream, but all the versions I have had in restaurants use whipped cream instead. Use your discretion. You can also add a little kirsch to the whipped cream. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 69 (33%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 135mg||42 %|
|Sodium 125.2mg||4 %|
|Potassium 71.1mg||2 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 28.6g|
|Protein 5.8g||8 %|
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Calories per serving: 209
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