Recipe: 00223
Title : Black Forest Cake 
Author: Katie E Green <kgreen@u.washington.edu> 
Date  : July 1995

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  1 1/4 cups sugar
    2/3 cup butter or margarine, room temp
      3 eggs
      3 1 oz squares unsweetened chocolate, melted
      1 tsp vanilla
  1 3/4 cups flour
      1 tsp baking powder
      1 tsp baking soda
      1 tsp salt
    2/3 cup buttermilk        Preparation and Cake assembly see below

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  CHOCOLATE FILLING:
      1 cup heavy cream            1/2 tsp. vanilla
    1/4 cup confectioners sugar      1 tablespoon cocoa

            Beat cream til slightly thickened and gradually add
            sugar, vanilla and cocoa, beating til it forms stiff peaks.
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  BRANDIED CHERRY FILLING:
      1 16 oz can pitted sour cherries  OR:
      1 16 oz package frozen sour cherries, thawed
      2 tablespoons cornstarch
    1/4 cup sugar
      2 tablespoons brandy (any cherry liquor or wine would work)
        OR
      1 16 oz can prepared cherry pie filling and omit the brandy if
        desired for the preparation for this step...though it wont be
        same.

            Drain cherries and reserve syrup.  Mix cornstarch and
            sugar in pan.  And, over medium heat, gradually add reserved
            syrup and cook til it becomes clear and thickened.  Stir
            in cherries and brandy.  Cool
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  WHIPPED CREAM FROSTING:
      1 cup heavy cream
    1/4 cup confectioners sugar
    1/2 tsp vanilla

            Beat whip cream until it begins to thicken and gradually
            add sugar and vanilla.  Continue to beat til still peaks
            form.


  To Prepare Cake:
  Cream butter and sugar.  Add eggs, mixing well after each addition.
  Add chocolate and vanilla and blend well.  Sift all dry indredients
  together.  Alternately add dry ingredients with buttermilk, mixing
  well after each addition.  Pour into greased and floured 8 inch
  round cake pans.

  Bake in preheated 350F oven for 30 to 35 minutes.  Tooth pick should
  come out clean when inserted in center of cake.  Cool 10 minutes and
  remove from pans; cool completely.  Split each layer in half.  A neat
  trick is to mark circumference of cake with toothpicks and use them
  as a guide to saw layers in half with dental floss.  Spread one layer
  with Cocolate filling.  Spread second layer with Brandied Cherry Fill-
  filling.  Repeat with remaining two layers.  Frost tops and sides with
  Whipped Cream Frosting and sprinkle with chocolate curls or chocolate
  leaves or chocolate sprinkles.

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