Holly's Black Forest Cake recipe

1 servings

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

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour 2- 8 or 9 inch round cake pans.

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.

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.

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.

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.

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.