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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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SCHWARZWALDERKIRSCHTORTE This recipe was one of many that my nephew’s beautiful wife obtained while she and my nephew were stationed in Germany in 2004. She obtained this recipe from a Lieutenant's wife who looked after all the young girls as a much needed mother figure while their husband’s were in Iraq fighting the war. Ingredients:
1/2 cup unsalted butter |
1-1/2 cup sugar |
2 eggs |
2 cups flour |
1-1/4 cup milk |
1-1/2 teaspoons baking soda |
1/2 cup cocoa |
1/2 teaspoon red food coloring |
1 teaspoon vanilla |
21 ounce can cherry pie filling chilled |
2 tablespoons powdered sugar |
1 cup whipped heavy cream |
12 maraschino cherries |
cream butter and sugar together. |
Directions:
1. Add eggs, flour, milk, baking soda, cocoa, red food coloring and vanilla.
2. Blend on low scraping constantly then beat 3 minutes on high speed.
3. Pour into two round cake pans that have been greased and floured.
4. Bake at 350 for 35 minutes then cool thoroughly.
5. Whip heavy cream with confectioners' sugar.
6. Slice each cake round horizontally to make four layers.
7. Place one layer on flat plate.
8. Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer.
9. Fill exposed ring of cake with cherry pie filling.
10. Place third layer on top and frost entire cake with whipped cream.
11. Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.
12. Using whipped cream pipe 12 rosettes on top of cake and top each with a cherry.
13. Garnish the center top of cake with the rest of the chocolate crumb.
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