Tuesday, October 5, 2010

Grandma’s Black Forest Cake with Bavarian whipped Frosting

Servings: 8 or more
Preparation time: 30 minutes plus baking

2 cups granulated sugar
1 cup butter (2 sticks), room temperature
1 cup buttermilk
3 large eggs
3 ¼ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon grated nutmeg

2 (15 ounce) cans pitted cherries
2 tablespoons Kirsch (cherry liqueur or brandy)

Frosting:
3 cups cold whipping cream
1/3 cup powdered sugar
Maraschino cherries, drained, optional, for garnish
Milk chocolate curls or shavings, for garnish

Pre heat the oven to 350 degrees. Use an electric mixer to combine the sugar and butter until fluffy. Add the eggs one at a time. Mix until smooth.

Combine the flour, baking powder, baking soda, cinnamon, allspice and nutmeg.

Stir in the flour mixture and buttermilk in 3 additions, alternating 1/3 of the flour and 1/3 of the buttermilk until just blended. Fold in 1 can of cherries, adding the Kirsch liqueur.

Pour the batter into 2 8-inch round cake pans, coated with vegetable oil spray. Bake in the center of the oven until a toothpick inserted into the center comes out clean. Cool on wire racks.

For frosting, combine 3 cups cold whipping cream and 1/3 cup powdered sugar in chilled deep medium bowl. Beat at high speed of electric mixer until stiff peaks form.

Remove the cakes from the pans and cool completely. Place one cake onto a cake plate. Spread the frosting on top of the cake. Top with cherries from the reserved can of cherries. Repeat process on other cake, sprinkling both with choclate curls. Stack the cakes into one big cake.

Garnish the top of cake with Maraschino cherries.

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