Black Forest Cake II Best Family Recipes

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Black Forest Cake II

"Wonderful chocolate layer cake that is soaked in Kirsch liqueur, with cherry filling."

Ingredients :

1 2/three cups all-reason flour
2/3 cup unsweetened cocoa powder
1 half of teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 half cups white sugar
2 eggs
1 teaspoon vanilla extract
1 half of cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon sturdy brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
half of teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H10M

Preheat oven to 350 ranges F (one hundred seventy five stages C). Line the bottoms of eight inch spherical pans with parchment paper circles. Sift collectively flour, cocoa, baking soda and 1 teaspoon salt. Set apart.
Cream shortening and sugar till mild and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, till mixed. Pour into 2 round eight inch pans.
Bake at 350 ranges F (175 levels C) for 35 to 40 mins, or until a toothpick inserted into the cake comes out easy. Cool completely. Remove paper from the desserts. Cut each layer in half of, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter till mild and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until clean. If the consistency is simply too thick, upload a pair teaspoons of cherry juice or milk. Spread first layer of cake with 1/three of the filling. Top with 1/three of the cherries. Repeat with the closing layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using using a potato peeler on semisweet baking chocolate.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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