pat@pyuxqq.UUCP (Pat M. Iurilli) (12/27/85)
BLACK FOREST CAKE
Cake:
1 cup brown sugar
1/2 cup milk
8 tbl cocoa
3 tbl marge
1/2 cup shortning
1 cup brown sugar
1 tsp vanilla
3 well beaten medium eggs
2 cups sifted flour
1 tsp baking soda
1/4 tsp salt
1/2 cup milk
Heat first 4 ingredients in top of double boiler. Cool.
Cream softened shortning, gradually add remaining sugar.
Beat until light and fluffy. Add vanilla and eggs and beat
until well mixed. Sift flour, soda and salt together 3 times.
Add to creamed mixture alternating with remaining milk. Beat
smooth after each small addition. Add cooled chocolate mixture
and beat well. Bake at 350 for 30 minutes in 9inch round pans.
***TEFLON pans or greasing is insufficient!!***
Cut 9inch round circles out of wax paper. Grease pans, line with
wax circles, then grease again.
Cool cakes on wire racks, removing wax paper from bottoms.
Filling:
1/2 cup SWEET butter (unsalted)
3 1/2 cups icing sugar, sifted
pinch salt
1 tsp strong brewed or instant coffee (can be replaced or
supplemented by dash of almond extract)
some heavy cream (approx 2 tbl)
Cream butter until fluffy. Beat in sugar, salt, flavoring.
Add sufficient heavy cream to give the filling heavy
spreading consistency. (It's better to add small amounts and make
several additions, however, if too much is added, additional icing
sugar can be added to attain correct consistency.)
Topping:
2 cups heavy cream (chilled in freezer)
1 tbl sugar
1/2 tsp vanilla
1 tbl Kirsch or cherry brandy
Whip all ingredients until thich whipped cream
consistency. (If whipped too long and butter results,
it is excellent on hot biscuits!)
Making cake:
2 9inch chocolate cake layers
butter cream filling
topping
1/2 cup Kirsch or cherry brandy
2 cups halved mariccino cherries
4 oz milk chocolate, grated (approx)
1/2 cup slivered almonds (approx)
Split each cake layer into 2 layers. Sprinkle 1 oz Kirsch
on each of 4 layers. Spread bottom layer with 1/3 filling.
Press 1/3 cherries lightly into filling. Sprinkle desired
amount of grated chocolate and almonds over filling. Top
with second cake layer. Add another 1/3 filling, pressing
1/3 cherries, and more grated chocolate and almonds.
Place 3rd cake layer on top. Spread on remaining filling.
Top with remaining cherries, chocolate, almonds. Place top
cake layer, pressing lightly. Spread topping over top and
sides of cake. Decorate with grated chocolate and almonds.
Store in refrigerator. ENJOY!!!!
Pat Iurilli
BTL Piscataway, NJ
npois!pyuxqq!pat
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Pat M. Iurilli Bell Communications Research Piscataway, NJ
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