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Category: Cakes
Prep Time: Cook Time: Total Time:
2 1/4 cups cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
2 1/4 cups brown sugar, firmly packed
3 eggs
1 tsp almond extract
3 squares unsweetened chocolate melted and cooled
1 cup each sour cream and boiling water
Kirsch or cherry brandy (optional)
2 cups whipping cream
1/4 cup sugar
19 oz can cherry pie filling
Shaved dark chocolate
Preheat oven to 350. Grease and flour two 9 inch layer pans; line bottom with wax paper. Sift together first 3 ingredients; set aside. Cream butter; gradually add brown sugar and continue beating for 5 minutes. Add eggs beating after each addition. Stir in almond extract and chocolate. Alternately blend in flour mixture and sour cream, 1/3 at a time, at low speed. Stir in boiling water. Blend well. Pour batter into pans.
Bake for 35 to 40 minutes, or until cake tester comes out clean. Cool in pans for 10 minutes. Remove on racks. Cut each cake layer horizontally. If desired, brush each layer with a little kirsch or cherry brandy.
In a chilled bowl, and using chilled beaters, whip cream until stiff; add sugar. Spread bottom layer with half the cherry pie filling. Spread 2nd layer with 1 cup whipped cream. Spread remaining pie filling on 3rd layer; top with the 4th layer. Cover entire cake with remaining whipped cream. Garnish with chocolate.
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BLACK FOREST CAKE II
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 1/4 cups cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
2 1/4 cups brown sugar, firmly packed
3 eggs
1 tsp almond extract
3 squares unsweetened chocolate melted and cooled
1 cup each sour cream and boiling water
Kirsch or cherry brandy (optional)
2 cups whipping cream
1/4 cup sugar
19 oz can cherry pie filling
Shaved dark chocolate
Preheat oven to 350. Grease and flour two 9 inch layer pans; line bottom with wax paper. Sift together first 3 ingredients; set aside. Cream butter; gradually add brown sugar and continue beating for 5 minutes. Add eggs beating after each addition. Stir in almond extract and chocolate. Alternately blend in flour mixture and sour cream, 1/3 at a time, at low speed. Stir in boiling water. Blend well. Pour batter into pans.
Bake for 35 to 40 minutes, or until cake tester comes out clean. Cool in pans for 10 minutes. Remove on racks. Cut each cake layer horizontally. If desired, brush each layer with a little kirsch or cherry brandy.
In a chilled bowl, and using chilled beaters, whip cream until stiff; add sugar. Spread bottom layer with half the cherry pie filling. Spread 2nd layer with 1 cup whipped cream. Spread remaining pie filling on 3rd layer; top with the 4th layer. Cover entire cake with remaining whipped cream. Garnish with chocolate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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