Black Forest Cake

Name: Black Forest Cake
Ingredients: 1 23 cups all-purpose flour; 1 12 cups white sugar; 23 cup unsweetened cocoa powder; 1 12 teaspoons salt; 1 12 cups buttermilk; 12 cup shortening; 2 eggs; 1 teaspoon vanilla; 12 cup cherry flavored liqueur; 1 cup powdered sugar; 1 pinch salt; 1 (1/2 liter) canpitted cherries, drained (I had to use cherry pie filling but that worked too); 1 cup whipped cream; 12 teaspoon vanilla; 1 tablespoon cherry flavored liqueur; 1 semi-sweet chocolate baking square

16 ingredients

16 steps

Ingredients

1 23 cups all-purpose flour
1 12 cups white sugar
23 cup unsweetened cocoa powder
1 12 teaspoons salt
1 12 cups buttermilk
12 cup shortening
2 eggs
1 teaspoon vanilla
12 cup cherry flavored liqueur
1 cup powdered sugar
1 pinch salt
1 (1/2 liter) canpitted cherries, drained (I had to use cherry pie filling but that worked too)
1 cup whipped cream
12 teaspoon vanilla
1 tablespoon cherry flavored liqueur
1 semi-sweet chocolate baking square

Directions

1

Preheat oven to 350F.
2

Grease the bottom of two 8-inch round pans.
3

Sift or mix together flour, cocoa, baking soda, and 1 teaspoon salt; set aside.
4

Cream shortening and sugar until light and fluffy.
5

Add eggs and beat well, add vanilla.
6

Add flour mixture, alternating with milk, beat until combined.
7

Pour into 2 cake pans.
8

Bake for 35-40 minutes or until toothpick inserted into the cake comes out clean.
9

Cut each layer in half, horizontally making four layers total.
10

Sprinkle layers with 1/2 cup Kirschwasser.
11

In a separate bowl whip the cream to stiff peaks, then beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser.
12

Add sugar powder and pinch of salt beat again.
13

Spread first layer of cake with 1/3 of the filling top with 1/3 of the cherries repeat with remaining layers.
14

Frost top and sides of cake.
15

Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate (I find that it's easier when the chocolate is room temperature).
16

Enjoy the cake!