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Dark Chocolate Cake

2 c. flour
2 c. sugar
1/2 c. butter (recipe calls for shortening)
3/4 c. water
3/4 c. buttermilk (I soured the milk with lemon juice)
1 t. baking soda
1 t. salt
1 t. vanilla
1/2 t. baking powder
2 eggs
4 oz. unsweetened chocolate, melted and cooled

Heat oven to 350 F. Grease and flour 2 round 9-inch pans. (I also use parchment paper on the bottom of the pan).

Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pans.

Bake until wooden pick inserted in center comes out clean, 30 minutes or so. Cool cake 10 minutes; remove from pans.

Filling:
1 pint whipping cream, whipped with 1 t. almond extract
1 can cherry pie filling

Fold the pie filling into the whipped cream.

Frosting:
1 pint whipping cream (may need another 1-2 c. for decorating, if piping is desired)
1/4 c. powdered sugar
1/2 t. almond extract

Whip ingredients together until stiff.

Assembly:
Slice the cooled cakes in two, as evenly as possibly. Place one cake layer on the plate, spread with filling. Repeat with two more layers. Top with final cake layer. Frost with sweetened whipped cream and garnish as desired.

Recipe by jnees.

Black Forest Cake
Yield: 12 servings


Ingredients
½ cup ( butter, softened
1+¼ cup sugar
2 eggs
1+¼ cup all-purpose flour
½ cup unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup buttermilk


Ingredients for filling
¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans cherry pie filling or pitted cherries
3 cups heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional



1.. Preheat oven to 350 deg F .
2.. Line a 9 inch cake pan with greaseproof or other non-stick paper.
3.. With an electric mixer, beat the softened butter with sugar until white and fluffy.
4.. Add one egg at a time, mix well between each egg.
5.. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
6.. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes.
7.. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
8.. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.
Filling
1.. Drain cherry pie filling in a colander to remove most of the thickened juices.
2.. Beat the whipping cream with confectioners' sugar until it thickens.
3.. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.
Assembling
1.. Sprinkle each layer of the cake with Kirschwasser.
2.. Place one cake layer on a serving plate.
3.. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
4.. Add the second cake layer.
5.. Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
6.. Add the third cake layer.
7.. Spread one fifth of the whipped cream on top and one fifth on the sides.
8.. Gently press chocolate curls on the sides and/or on top of the cake.
 
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