Black Forest Cake

by Nana

Servings: 12 servings

INGREDIENTS

2 cups plus 2 tsp. all-purpose flour
3 eggs
1-1/2 tsp. baking powder
1 cup milk
3/4 tsp. baking soda
1 tbsp. vanilla extract
3/4 tsp. salt
3 cups whipping cream
2 cups sugar
1/3 cup powdered sugar, sifted
3/4 cup cocoa
1 can (25 oz.) cherry pie filling
1/2 cup shortening

INSTRUCTIONS

Combine first 6 ingredients in a mixing bowl. Stir until well mixed. Add shortening, milk, and vanilla; beat mixture 3 minutes at low speed of an electric mixer, scraping sides of bowl occasionally. Grease two 9-inch round cakepans; line bottoms with wax paper. Pour batter into pans. Bake at 350°F for 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split cake layers in half horizontally to make 4 layers. Make fine crumbs using 1 cake layer; set crumbs aside.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Place 1 cake layer on cake platter; spread with 1 cup whipped cream, and top with 3/4 cup cherry pie filling. Repeat with 2nd layer, and then top with 3rd cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake. Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well. You can add several layers as required by baking more batter.

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