SCHWARZWALDERKIRSCHTORTE - BLACK FOREST CAKE
1/2 cup unsalted butter
1-1/2 cup sugar
2 eggs
2 cups flour
1-1/4 cup milk
1-1/2 teaspoons baking soda
1/2 cup cocoa
1/2 teaspoon red food colouring
1 teaspoon vanilla
21 ounce can cherry pie filling chilled
2 tablespoons powdered sugar
1 cup whipped heavy cream
12 maraschino cherries
Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa,
red food colouring and vanilla. Blend on low, scraping constantly. Beat 3
minutes on high speed.
Pour into two round cake pans that have been greased and floured. Bake at
350 for 30-35 minutes. Cool thoroughly.
Whip heavy cream with confectioners' sugar. Slice each cake round
horizontally to make four layers.
Place one layer on flat plate. Fill pastry bag with whipped cream and pipe a
generous ring around edge of cake layer. Fill exposed ring of cake with cherry
pie filling. Cover with second cake layer and repeat with the topping. Place
third layer on top, and frost entire cake with whipped cream.
Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.
Using whipped cream, pipe 12 rosettes on top of cake and top each with a
maraschino cherry. Garnish the centre top of cake with the rest of the
chocolate crumb
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