Cake Recipes

Black Forest Cake

2 cups sifted cake flour
2 cups sugar
3/4 cup cocoa
1 1/4 teaspoons baking powder 
1/4 teaspoon baking soda
3/4 cup teaspoon salt
1/2 cup shortening
1/2 cup sour cream, divided
1/2 cup milk 
1/3 cup kirsch or
   cherry flavor brandy
2 large eggs
2 egg yolks 
4 cups whipping cream
1/3 cup sifted powdered sugar
2 tablespoons kirsch or
  cherry brandy
2 (21-oz) cans cherry pie filling

Grease 2 (9 inch) cake pans; 
line bottoms with wax paper.
Grease wax paper 
and sides of pans 
and dust with flour or cocoa. 
Combine first 6 ingredients 
and add 
shortening and 
1/4 cup sour cream beat 
on low speed for 30 seconds or 
until well moistened.
Add rest of sour cream, 
milk and first 
measurement kirsch.
Beat at medium speed 
for 1 1/2 minutes.
Add eggs and egg yolks, 
beating after
each addition for 20 seconds. 
Pour batter into prepared pans. 
Bake at 350F for 30 to 35 minutes 
until center tests done.
Cool in pan on wire rack 
for 10 minutes.
Remove from pans; 
remove wax paper and cool
completely on wire racks. 
Split cake layers in 
half by marking 
with toothpicks 
and sawing in two 
with dental floss. 
Place knife blade 
in food processor. 
Break 1 cake layer 
into pieces and 
pulse in processor 
or blender until it 
resembles fine crumbs.
Set aside.
Beat whipping cream 
until foamy; 
gradually add powdered sugar 
until soft peaks form. 
Add 2 tablespoons kirsch, 
beating until stiff peaks form. 
Reserve 1 1/2 cups whipped cream 
as garnish. 
Place 1 cake layer on plate;
spread with 1 cup whip cream 
and top 
with 1 cup cherry pie filling. 
Repeat procedure and top with 
last cake layer. 
Frost top and side of cake 
with whipped cream. 
Pat Cake crumbs around 
sides of cake. 
Pipe or dollop remaining 
1 1/2 cups 
whipped cream
around top exterior 
edges of cake;
spoon 1 cup pie 
filling in center. 
Cover and chill 8 hours. 

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