Mader's Black Forest Torte
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups whole eggs (about 8 to 10 large)
2 cups granulated sugar
3/4 cup whole milk
3/4 cup solid vegetable shortening
Vanilla extract, to taste
Kirschwasser, to taste (German cherry brandy)
1 (21 ounce) can cherry pie filling
3 half-pints whipped topping or sweetened
whipped cream to measure at least 4 cups
1 (17 ounce) can dark-sweet cherries, drained
Combine flour, cocoa powder, baking powder and salt in bowl. Mix
well. Add eggs, sugar, milk, shortening and vanilla. Whip on high
speed 10 minutes. Pour into 2 greased 9-inch round cake pans. Bake
at 325 degrees F for 45 minutes or until cake springs back when
Cool cake layers, then slice each layer into 2 layers using serrated
knife. Sprinkle each layer with some of kirschwasser.
Put one layer on serving platter. Using a large pastry bag fitted
with a large star tip, pipe circle of cream around circumference of
cake layer. Make circle of cherry filling inside circle of cream.
Continue alternating circles until layer is covered. Top with
remaining cake layers, covering each in same manner. Frost entire
cake with cream.
With the same pastry bag, make 16 rosettes out of the remaining
cream. Put cherry in center of each rosette, then sprinkle top and
sides of cake with chocolate shavings.
Makes about 12 servings.
Source: Mader's German
Restaurant, 1037 N. Old World 3rd St. Milwaukee, WS. and JS Online