Holly'S Black Forest Cake Recipe

Name: Holly'S Black Forest Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 3/4 cups white sugar; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1 1/3 cups water; 1/2 cup shortening; 2 1/2 teaspoons vanilla extract; 2 eggs; 3 (1 ounce) squares unsweetened chocolate, melted; 1/3 cup butter; 4 1/2 cups sifted confectioners' sugar; 1/4 cup milk; 1/2 cup unsweetened cocoa powder; 1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved; 1 tablespoon cornstarch; 6 teaspoons orange liqueur

Servings: persons

2 cups all-purpose flour
1 3/4 cups white sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups water
1/2 cup shortening
2 1/2 teaspoons vanilla extract
2 eggs
3 (1 ounce) squares unsweetened chocolate, melted
1/3 cup butter
4 1/2 cups sifted confectioners' sugar
1/4 cup milk
1/2 cup unsweetened cocoa powder
1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved
1 tablespoon cornstarch
6 teaspoons orange liqueur

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans.
2
In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes. Add eggs and melted chocolate and beat 2 minutes more. Pour batter into prepared pans.
3
Bake for 30 to 35 minutes. Cool cakes on a wire rack for 10 minutes. Remove cakes from pans and let cool thoroughly on a wire rack.
4
To Make Frosting: Beat butter until fluffy. Gradually add 2 cups of confectioner's sugar and the cocoa. Beat well than add the milk, and 1 1/2 teaspoons vanilla extract. Beat in the remaining confectioner's sugar and any additional milk as needed for spreadability.
5
To Make Filling: Drain cherries reserving 2/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes and then stir in the orange or cherry liqueur. Remove from heat cover and cool without stirring.
6
Arrange one cake layer on a serving dish and spread the cooled cherry filling over the top (reserve some cherries for a garnish for top of cake). Place second layer on top filling and frost sides and top of cake with frosting.

2106

kcal

Calories

Fat

416

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 3/4 cups white sugar, 1 teaspoon baking powder, 3/4 teaspoon baking soda, and more.

Yes, Holly'S Black Forest Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Holly'S Black Forest Cake

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