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Black Forest Cake No. 4
| Ingredients | |||
| 2 | cup | all purpose flour + 2 tb | |
| 1 1/2 | teaspoon | baking powder | |
| 3/4 | teaspoon | baking soda | |
| 3/4 | teaspoon | salt | |
| 2 | cup | sugar | |
| 3/4 | cup | cocoa | |
| 1/2 | cup | shortening | |
| 3 | each | eggs | |
| 1 | cup | milk | |
| 1 | tablespoon | vanilla | |
| 3 | cup | whipping cream | |
| 1/3 | cup | powdered sugar, sifted | |
| 1 | each | cherry pie filling (21 oz can) | |
Directions: | |||
| Combine first 6 ingredients in a mixing bowl. Stir until well mixed. Add shortening, milk and vanilla; beat mixture 3 minutes at Low speed of electric mixer, scraping sides of bowl occasionally. Grease two 9 inch round cake pans; line bottoms with waxed paper. Pour batter into pans. Bake at 350 degrees for 30 to 35 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split cake layers in half horizontally to make 4 layers. Make fine crumbs, using 1 cake layer; set crumbs aside. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Place 1 cake layer on cake platter; spread with 1 cup whipped cream, and top with 3/4 cup cherry pie filling. Repeat with 2nd layer, and then top with 3rd cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake. Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well. NOTE: You can add several layers as required by baking more batter. | |||
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