Black Forest Cake
|Sugar||1 1⁄4 Cup (20 tbs)|
|Margarine||2⁄3 Cup (10.67 tbs) (Squeeze Parkay)|
|Unsweetened chocolate squares||3 Ounce, melted (Three 1 Ounce Pieces)|
|Flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk chocolate filling||2⁄3 Cup (10.67 tbs)|
|Brandied cherry filling||1⁄2 Cup (8 tbs)|
|Whipped cream frosting||1⁄2 Cup (8 tbs)|
Combine sugar and margarine.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and vanilla.
Add combined dry ingredients alternately with buttermilk, mixing well after each addition.
Pour into two greased and floured 8-inch layer pans.
Bake at 350°F., 30€”35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Cool; split each layer in half horizontally.
Spread one layer with Chocolate Filling; top with second layer spread with Brandied Cherry Filling.
Repeat with remaining layers.