Black Forest Cake
|All purpose flour||2 1⁄8 Cup (34 tbs) (2 cups plus 2 tablespoons)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Granulated sugar||2 Cup (32 tbs)|
|Cocoa||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cherry topping||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Preheat oven to 350°F.
Grease and flour 2 (9-inch) round cake pans.
Cover bottoms with waxed paper.
Combine dry ingredients in large bowl.
Add eggs, milk, oil and vanilla; beat until well blended.
Pour evenly into prepared pans.
Bake 35 minutes or until wooden pick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
While cake is baking, prepare Cherry Topping; cool.
Split cooled cakes horizontally in half to make 4 layers.
Tear 1 layer into crumbs; set aside.
Reserve 1 1/2 cups Frosting for decorating cake; set aside.
To assemble, place 1 layer on cake plate.
Spread with 1 cup frosting; top with 3/4 cup cherry topping.
Top with second cake layer; repeat layers of frosting and cherry topping.
Top with third cake layer.
Frost sides of cake with remaining frosting.
Pat reserved crumbs into frosting on sides of cake; pipe reserved 1 1/2 cups frosting around top and bottom edges of cake.
Spoon remaining cherry topping onto top of cake.
Serving size: Complete recipe
Calories 4368 Calories from Fat 1401
% Daily Value*
Total Fat 160 g245.4%
Saturated Fat 38.1 g190.5%
Trans Fat 0 g
Cholesterol 657 mg219%
Sodium 3420.1 mg142.5%
Total Carbohydrates 741 g247.2%
Dietary Fiber 66.9 g267.8%
Sugars 418.5 g
Protein 89 g177.8%
Vitamin A 19.2% Vitamin C
Calcium 116.4% Iron 227.8%
*Based on a 2000 Calorie diet