Dessert Recipes - Black Forest Cake Recipe

Ingredients 

• 1 1/4 cups sugar

• 2/3 cup Squeeze Parkay Margarine

• 3 eggs

• Three 1-oz squares unsweetened chocolate, melted

• 1 tsp vanilla

• 1 3/4 cups flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 2/3 cup buttermilk Chocolate Filling (below)

Brandied Cherry Filling:

• One 16-oz can pitted sour cherries or

• One 16-oz package frozen sour cherries, thawed

• 2 Tbs cornstarch

• 1/4 cup sugar

• 2 Tbs brandy

Chocolate Filling:

• 1 cup heavy cream

• 1/4 cup confectioners' sugar

• 1 Tbs cocoa

• 1/2 tsp vanilla

Whipped Cream Frosting:

• 1 cup heavy cream

• 1/4 cup confectioners' sugar

• 1/2 tsp vanilla

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Method:

1. Combine sugar and margarine. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla.

2. Add combined dry ingredients alternately with buttermilk, mixing well after each addition. Pour into two greased and floured 8-inch layer pans.

3. Bake at 350°F, 30­35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans.

4. Cool; split each layer in half horizontally. Spread one layer with

5. Chocolate Filling; top with second layer spread with Brandied Cherry Filling. Repeat with remaining layers. Frost sides with Whipped Cream Frosting.

Chocolate Filling: Beat cream until slightly thickened; gradually add sugar, cocoa and vanilla, beating until stiff peaks form.

Brandied Cherry Filling: Drain cherries, reserving 3/4 cup syrup. Combine cornstarch and sugar in saucepan; gradually add reserved syrup. Cook over medium heat until mixture is clear and thickened. Stir in cherries and brandy. Cool.

Whipped Cream Frosting: Beat cream until slightly thickened; gradually add sugar and vanilla, beating until stiff peaks form.