Rose's black forest cake
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Rose's black forest cake
  Cakes    Chocolate    German  
Last updated 6/12/2012 1:20:53 AM. Recipe ID 52819. Report a problem with this recipe.
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      Title: Rose's black forest cake
 Categories: Cakes, Chocolate, German
      Yield: 16 Servings
 
MMMMM---------------------------BATTER--------------------------------
      6    Egg
    1/2 ts Salt
      1 c  Sugar
     10 T  Butter, unsalted; melted
    1/2 c  Flour
      1 ts Vanilla
    1/2 c  Cocoa
      3 T  Kirschwasser
      1 ts Baking powder

MMMMM--------------------FILLING AND FROSTING-------------------------
      1 pt Heavy cream; whipped
     16 oz Cherry pie filling
      1 T  Kirschwasser
     12    Glazed red cherries
      2 T  Sugar
      1    Milk chocolate; bar or chunk
 
  Preheat oven to 350 degrees.  Grease two 9" layer-cake pans.  In a
  large bowl, beat the eggs until thick.  Gradually add sugar, beating
  con- stantly. Sift the flour, cocoa, baking powder, and salt
  together. Care- fully fold the dry ingredients into the egg mixture
  alternately with the melted butter.  Add vanilla.  Pour into the pans
  and bake for about 25 minutes.  The center of the cake should feel
  firm to the touch. While still warm, sprinkle Kirschwasser over the
  layers. Let set 10 minutes, then remove the layers from the pans to
  cool completely.
  
  To the whipped cream, add the Kirschwasser and sugar.  Spread half of
  the cherry filling over one layer of cake.  Cover with a thin layer of
  whipped-cream mixture.  Place the second layer of the cake on the
  first. Spread with the remaining cherry filling and cover with
  whipped-cream mixture.  Ice the sides of the cake with a thin layer
  of the whipped cream.Decorate around the top edge of the cake with
  rosettes of whipped cream. Put a glazed cherry in each rosette.  Make
  chocolate curls by shaving solid chocolate with a vegetable peeler.
  Sprinkle the chocolate on the top of the cake.  Put a little
  chocolate on the sides of the cake if you wish.
  
  :           




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Recipe ID 52819 (Apr 03, 2005)

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