Close
Tweet
Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 1/2 cups |
| 2% milk: 1 1/4 cups |
| salted butter: 1/2 cup |
| baking soda: 1 1/2 tsp |
| eggs: 2 |
| unsweetened cocoa powder (sifted): 1/2 cup |
| red food coloring: 1/2 tsp |
| vanilla extract: 1 tsp |
| cherry pie filling: 1 21oz can (chilled) |
| powdered sugar (unsifted): 2 Tbl |
| heavy whipping cream (fluid): 1 cup (whipped) |
| canned maraschino cherries: 12 |
Schwarzwälderkirschtorte
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
35 min -
Servings
1 serving(s)
Tags
- Cream butter and sugar together.
- Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly.
- Beat 3 minutes on high speed.
- Pour into two 9 inch round cake pans that have been greased and floured. Bake at 350° for 30-35 minutes.
- Cool thoroughly.
- Whip heavy cream with confectioners' sugar.
- Slice each cake round horizontally to make four layers.
- Place one layer on flat plate.
- Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer.
- Fill exposed ring of cake with cherry pie filling.
- Place 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 12 rosettes on top of cake and top each with a maraschino cherry.
- Garnish the center top of cake with the rest of the chocolate crumbs.