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Thursday, November 17, 2011

Black Forest Cherry Cake

1 1/2 cups butter, softened
2 1/4 cups sugar
4 large eggs
3 1/2 cups all-purpose flour
3/4 cup Dutch processed cocoa
1 tsp baking powder
1/2 tsp salt
2 3/4 cup buttermilk
2 tsp vanilla extract
2 tbs almond flavored liquer
Cherry Pie Filling
Chocolate Fudge Icing

  1. Preheat oven to 350 degrees
  2. flour 3 9-inch cake pans
  3. in a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy.  Add eggs, one at a time, beating after each addition.
  4. In medium bowl, combine flour, baking powder, cocoa, baking soda and salt,  Add flour to butter mixture alternatively with buttermilk, beginning and ending with flour mixture.  Beat in vanilla.  Spoon batter into prepared pans.  Bake for 25 to 30 minutes or until a wooden pick comes out clean.  Cool in pan for 10 minutes.  Brush layers with almond liquer, cool completely.
  5. Spread about 3/4 cup cherry filling between each layer, leaving a 1/2 inch border.  Spread choccolate fudge icing on top and sides of cake, reserving about 1 cup for topping. Place reserved icing in a pastry bag fitted with a closed star tip, pipe a 5 inch cirle around in center of cake.  Spoon remaining cherry filling in center of circle.  Garnish with chocolate curls.
Cherry Filling - 2 (21 oz) cans cherry pie filling, 1/2 cup almond flavored liquer and 1/4 cup sugar  In a medium saucepan, combine pie filling, sugar, and liquer over medium heat.  Bring to a simmer, and cook for 30 lmintues, stirring occasionally. Cool completely.

Chocolate fudge icing

1 1/2 cups sugar
3/4 cup firmly packed dark brown sugar
1 1/2 cups heavy whipping cream
3/4 cup milk
12 (1 oz) squares semi-sweet baking chocolate, coarsley chopped
6 TBS butter
2 cups confectioner's sugar

In a  large saucepan, combine sugar, brown sugar, cream, milk and chocolate over medium heat. Bring to a boil, stirring frequently with a wire whisk, for 20 minutes or until thickened.  Remove from heat and whisk in butter, 1 TBS at a time until butter is completely melted.    Pour into a 13x9 inch baking dish and refrigerate for 1 1/2 hours.  Next, place chocolate mixture in a medium bowl.  Beat at high speed with an electric mixer for 2 minutes or until light and fluffy.  Gradually add confectioner's sugar, beating until combined.

In a large

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