2 cups flour
1 1/2 cups of sugar
1 1/4 cups of milk
1/2 cup of butter
1 1/2 teaspoons of soda
2 eggs
1/2 cup of cocoa
1/2 teaspoon of red food coloring
2 teaspoons of vanilla
1 1/2 cups of sugar
1 1/4 cups of milk
1/2 cup of butter
1 1/2 teaspoons of soda
2 eggs
1/2 cup of cocoa
1/2 teaspoon of red food coloring
2 teaspoons of vanilla
Preheat the oven at 350 degrees. Grease and flour two 9-inch round cake
pans and line the bottoms with wax paper.
Cream the butter and sugar together with a mixer until smooth. Add the
eggs, and measure the rest of the ingredients into the mixing bowl, and
blend for several minutes on low speed. Divide the mixture into the two
the cake pans, and bake at 350 degrees for 30 to 35 minutes. Cool
thoroughly.
pans and line the bottoms with wax paper.
Cream the butter and sugar together with a mixer until smooth. Add the
eggs, and measure the rest of the ingredients into the mixing bowl, and
blend for several minutes on low speed. Divide the mixture into the two
the cake pans, and bake at 350 degrees for 30 to 35 minutes. Cool
thoroughly.
Filling & Topping
2 cups of black cherries, canned in heavy syrup
or 1 21-ounce can of cherry pie filling
2 8-ounce containers of Cool Whip
1 jar of Maraschino cherries
1 Hershey's milk chocolate candy bar
2 cups of black cherries, canned in heavy syrup
or 1 21-ounce can of cherry pie filling
2 8-ounce containers of Cool Whip
1 jar of Maraschino cherries
1 Hershey's milk chocolate candy bar
Slice each cake layer horizontally to make four layers. Place one layer on
your cake plate with strips of wax paper under the outter edge. Fill a pastry
bag with whipped cream and pipe a generous ring around the outer edge of
the cake layer and a large rosette in center. Fill the exposed ring of cake
with cherry filling.
Repeat this with the second layer. Place the 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 16 rosettes around the outter top edge of the
cake and top each with a Maraschino cherry. Garnish the top center of the
cake with chocolate curls.
your cake plate with strips of wax paper under the outter edge. Fill a pastry
bag with whipped cream and pipe a generous ring around the outer edge of
the cake layer and a large rosette in center. Fill the exposed ring of cake
with cherry filling.
Repeat this with the second layer. Place the 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 16 rosettes around the outter top edge of the
cake and top each with a Maraschino cherry. Garnish the top center of the
cake with chocolate curls.
| The Bakery Chef presents ... Black Forest Cake at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Cakes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| The one with cherries and whipped cream |