Recipe: 00320
Title : Black "Forrest" Cake 
Author: Katie E Green <kgreen@u.washington.edu> 
Date  : August 1995

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Forrest Gump, My Favorite Chocolate Recipes, ISBN: 0-8487-1487-3. It has 
lovely pictures.  You ought to see the Forrest Fudge Cake. *faint*
 
        2 cups sifted cake flour
        2 cups sugar
      3/4 cup cocoa
    1 1/4 teaspoons baking powder
      1/4 teaspoon baking soda
      3/4 cup teaspoon salt
      1/2 cup shortening
      1/2 cup sour cream, divided
      1/2 cup milk
      1/3 cup kirsch or cherry flavor brandy
        2 large eggs
        2 egg yolks
        4 cups whipping cream
      1/3 cup sifted powdered sugar
        2 tablespoons kirsch or cherry brandy
        2 (21-oz) cans cherry pie filling
 
 Grease 2 (9 inch) cake pans; line bottoms with wax paper.  Grease wax 
paper and sides of pans and dust with flour or cocoa. 
 
 Combine first 6 ingredients and add shortening and 1/4 cup sour cream 
Beat on low speed for 30 seconds or until well moistened.  Add rest of 
sour cream, milk and first measurement kirsch.  Beat at medium speed for 
1 1/2 minutes.  Add eggs and egg yolks, beating after each addition for 
20 seconds.

 Pour batter into prepared pans.  Bake at 350F for 30 to 35 minutes until 
center tests done.  Cool in pan on wire rack for 10 minutes.  Remove from 
pans; remove wax paper and cool completely on wire racks.  Split cake 
layers in half by marking with toothpicks and sawing in two with dental 
floss. 

 Place knife blade in food processor.  Break 1 cake layer into pieces and 
pulse in processor or blender until it resembles fine crumbs.  Set aside.

 Beat whipping cream until foamy; gradually add powdered sugar until soft 
peaks form.  Add 2 tablespoons kirsch, beating until stiff peaks form. 
Reserve 1 1/2 cups whipped cream as garnish.

 Place 1 cake layer on plate; spread with 1 cup whip cream and top with 1 
cup cherry pie filling.  Repeat procedure and top with last cake layer. 
Frost top and side of cake with whipped cream.  Pat Cake crumbs around 
sides of cake.  Pipe or dollop remaining 1 1/2 cups whipped cream around 
top exterior edges of cake; spoon 1 cup pie filling in center. Cover and 
chill 8 hours.
 
 Thoughts: I would like to put the kirsch in the cherry mixture.

 "Thanks, Mama...for teachin' me that God didn't intend everybody
  to be the same.  If he did, he'd a given 'em all braces on their
  legs." 

 (Just happens to be the quote that goes with this recipe.)

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