Black Forest Cake
2 cups flour
1 1/2 cups sugar
1 1/4 cups milk
1/2 cup butter
1 1/2 teaspoon soda
1/2 cup cocoa
1/2 teaspoon red food coloring
1 teaspoon vanilla
1 can (21 oz.) cherry pie filling, chilled.
2 T powdered sugar
1 c heavy cream, whipped
12 maraschino cherries
Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa, red
food coloring, and vanilla. Blend on low, scraping constantly. Beat 3 minutes on
high speed. Pour into two 9 inch 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
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.
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
Garnish the center top of cake with the rest of the chocolate crumbs.