Black Forest Cake
- Cake -
2 1/8 cups all purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
Preheat oven to 350. Grease 2 9-inch round pans.
In large bowl combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla and mix well.
Bake 35 minutes or until a toothpick comes out clean.
Cool 10 minutes. Remove to wire racks and cool completely.
- Filling & Frosting –
2 (20 oz) cans sour cherries, pitted
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners sugar
Drain cherries, reserving 1/2 cup juice.
Combine juice, cherries, sugar and cornstarch in 2-quart saucepan. Cook over low heat until thickened, stirring constantly. Add vanilla and cool completely.
Combine cream and confectioners sugar in a medium sized chilled bowl. Beat with electric mixer until stiff peaks form.
Split each cake in half. Crumble one layer and set aside.
Reserve 1 1/2 cup frosting.
Place one layer on plate, spread 1 cup frosting and top with 3/4 cup cherries. Repeat with 2nd and 3rd layers.
Frost cake. Pat crumbled cake on frosting. Top with reserved cherry topping.
Here's a shot of the end product: