Wednesday, July 25, 2007

Black Forest Cake

Okay, you asked for it, or rather JBelle did. So I'll share the recipe. The only problem is that it was scooped up before I could hardly get the whipped cream on...as a result, I am picture less on this one. So you will just have to trust me...this one is worth it...old family recipe. It's never failed us. I will, however, share a picture of this morning's breakfast. A dear friend came to visit yesterday and she had been BERRY PICKING!!! I was the recipient of a fabulous pail of wild huckleberries. Yum!

Black Forest Cake

1 21 ounce can cherry pie filling - or make your own. Throw fresh pitted cherries in a medium sized sauce pan (estimate). Add a little water and sugar to taste...stew them up. Add Kirsch, Brandy, Rum or whatever tickles your fancy or nothing at all. Thicken with cornstarch. Make sure you thicken enough, we're not making cobbler here. Yes, I know, I could be a little more precise, but this is truly how I cook. Who says you can't make art out of science?

2 1/4 C flour
1 1/2 C sugar
3/4 C unsweetened Cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 C water
1/2 C oil
1/4 C vinegar
1 1/2 tsp vanilla

Spread pie filling evenly over the bottom of a greased 9X13 baking pan (or two circular pans if you want to stack). In large bowl stir together all dry ingredients. In another bowl combine water, oil, vinegar and vanilla. Add liquid to the flour mixture all at once. Stir just to moisten. Pour batter evenly over cherry pie filling. Bake at 350 for 30 to 35 minutes or until cake tests done. Cool 10 minutes in pan; invert and cool. Cover with whipped cream before serving. Sprinkle with chocolate shavings if desired.

20 comments:

Anonymous said...

Black Forest Cake is my favourite and I think I will be eating more of in a couple of weeks time.

A wonderful recipe and delight to make.

Peter

Mone said...

As a baker and a german, so to speack a german baker I must say that recipe sounds YUMMY!!!!

Carla said...

Peter, A simple, simple recipe for something so delicious. Are cherries presently in season there?

Mone, My mother is German and I don't know anyone who can cook up a storm as well as she can. Truly is yummy.

Cheryl said...

Ooh, yum, I haven't had Black Forest cake for so long! It was always my favorite, and I used to have it as my birthday cake almost every year.
Now I've got a terrible hankering.

Carla said...

Cheryl, You are just going to have to find yourself some cherries and whip this little number up. It truly is one of the easiest recipes going. We love it around here...served with the cherries still semi warm. Yep, it goes that fast.

Debbie said...

Ohhhh, Myyyyy. Sounds lovely. Thanks for sharing such a yummy sounding recipe.

Beccy said...

We call it Blak Forrest Gateaux (because it's posher than a normal cake). I've never made one but love them so prehaps I should try.

Carla said...

Debbie, You're most welcome. I hope you try it. This one is a snap.

Beccy, So applying the word "gateau" makes the whole thing more posh? I suppose it does sound like just a bit more than a mere cake. This recipe is easy if you ever get the hankering to try.

Steffi said...

Your cake sounds good !And thank you very much for your recipe!Yummy!I will try it out!

Carla said...

Steffi, You're most welcome. Let me know how it turns out.

Anonymous said...

Good question Carla, you have me thinking?

Will have to check this out?

Peter

Fede said...

So you're back in great shape. Good to see you again.
My mom used to say that blackberries are good for your sight.
Indeed she was right. We all have glasses, and yet the fingertips dark blue!

?!?

Nice to have you back.
Good night and good luck!

Carla said...

Peter, Indeed you will.

Fede, Bilberries are supposed to be great for night vision. I suspect blackberries are the same. How well do you see in the dark?

Mark said...

Yummy! Can't wait to try this. Maybe this weekend!

Annie Wicking and Loman Austen said...

Help, I can feel my waist band growing

Thank you for sharing your inddulgence with us..

Best wishes always

Annie

Carla said...

Mark, I hope you enjoy.

Annie, Given all the beneficial properties of cherries, this one indulgence can't be all that bad. :-)

dawn said...

MMMMmmmm... Black forest cake. Thanks for the recipe. The cherries I got yesterday are almost eaten so I would have to do it with filling. Those huckleberries look a lot like saskatoons, I don't think I have had them before, are they similar? That is my kind of breakfast.

Carla said...

Dawn, It's just as good with the pre-made filling and will save you a bit of time. I believe huckleberries and saskatoons are very similar. Perhaps one is smaller and a little seedier. These ones were very plump and juicy. A little tart, but very flavorful.

Sirdar said...

I LOVE Black forest Cake. One of my favourites for sure.

Carla said...

Sirdar, Chocolate, cherries, whipped cream: match made in heaven.