Jenny's Black Forest Cake

SUBMITTED BY: REB_99 PHOTO BY: karataronno

"This recipe is from a friend of my mother's. She used it for catering and has won the hearts of most who've tasted it. I've had to share this recipe with everyone who's been to one of my parties. Serve with whipped cream if desired."

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr
Original recipe yield 1 - 2 layer 8 inch cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup milk
1 tablespoon vinegar
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup strong brewed coffee, cold
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
1/2 cup cherry liqueur

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

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REVIEWS

Reviewed on Oct. 25, 2006 by Becky W

I made this as a birthday cake and it turned out wonderful. Just rich enough without being... MORE

Reviewed on Apr. 27, 2008 by Ashley_S

Omagosh this is goooood!!! I made it once as the recipe stated with cherry pie filling & cool... MORE

Reviewed on Feb. 20, 2008 by Nikki

I can't say enough about this cake, it was excellent! I didn't add the liquor, as I didn't... MORE

Reviewed on Feb. 10, 2007 by Basg

This is excellent - beautiful results with relatively little work. I whipped up a big... MORE

Reviewed on Dec. 20, 2007 by Rachel

This recipe was excellent, and relatively easy to make! I used 3 different sixed layers, which... MORE

Reviewed on Dec. 3, 2007 by sebonne1

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

sebonne1
Dec. 3, 2007

I barely made any changes to the actual cake portion of this recipe but did use 1/4 cup applesauce in addition to ¼ cup oil instead of a full ½ cup of oil. I also used half of Hershey’s Dark cocoa as well as regular unsweetened cocoa. Using the cake as a base, I added the following, loosely following another recipe: Once cake cooled, I poked holes into each cake using a long tined fork then poured a mix of cherry juice and slight amount of brandy onto each cake. Then I used a mix of .5 cup creamed butter, .3 cup of /granulated sugar and almond extract to make a buttercream filling and put a layer on one of the cakes. I put one can of cherry pie filling (excluding juice) on that same cake then topped with slightly sweetened heavy whipping cream. I put the other cake on top then laid another can of cherry pie filling, sans juice, on top followed with more whipped cream. I used 2 cups of liquid heavy whipping cream when I made the cream for the middle and top of cake, which was perfect. I had one slice right away and, while it was good, thought it was missing something, but didn’t know what. The cherries were somehow boring as well. The next day, somehow, it was wonderful! It was very moist and the flavors were enhanced. I originally thought the buttercream was a waste of time; however, each day that passes (day 3 now), the filling flavor comes out more and really makes this cake! I will definitely use this recipe for any chocolate cakes I make from now on!

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I barely made any changes to the actual cake portion of this recipe but did use 1/4 cup... MORE