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BLACK FOREST CAKE 1 c. butter 2 c. sugar 4 eggs 2 c. sifted all-purpose flour 1/4 tsp. salt 1 1/2 tsp. soda 2/3 c. buttermilk 1 tsp. vanilla 3 oz. grated unsweetened chocolate 2/3 c. boiling water 1/2 c. simple syrup* Kirsch, drop or two 1 pt. heavy cream, whipped 1 (1 lb.) can pitted black sweet cherries, drained sweet chocolate, for curls *1/2 cup water and 1 cup sugar, boiled until sugar is completely dissolved Cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each. After last egg has been added, beat 1 minute or until mixture is light and fluffy. Stir sifted all-purpose flour with salt. Mix soda with buttermilk; stir into creamed mixture alternately with flour. Add vanilla. Melt grated unsweetened chocolate in boiling water; stir until smooth. Blend into batter. Pour into 3 greased and floured 9-inch layer pans. Bake at 325 degrees for 30 to 35 minutes or until cakes test done. Cool 10 minutes, then turn onto racks to cool completely. Spoon simple syrup flavored with a drop or two of Kirsch over each layer; allow to soak in. Whip heavy cream and flavor with 2 or 3 tablespoons Kirsch; spoon 1/3 over each layer and smooth with knife. Drain pitted black sweet cherries. Place 1/3 on each layer as you stack. Make choco- late curls for top layer by peeling sweet chocolate with vegetable peeler. (My mother-in-law Chris's recipe) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |