Black Forest Cherry Cake
You can never have too many dessert recipes, so give Black Forest Cherry Cake a try. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 278 calories, 4g of protein, and 6g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up eggs, vanillan extract, water, and a few other things to make it today.
Instructions
To prepare filling, combine first 4 ingredients in a large saucepan; stir until cornstarch dissolves.
Heat pan over medium-high heat; bring to a boil, stirring constantly. Cook 1 minute or until sugar mixture is very thick, stirring constantly.
Remove sugar mixture from heat. Stir in cherries. Cool completely; cover and set aside.
To prepare cake, preheat the oven to 35
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 5 ingredients (through salt) in a large bowl; stir with a whisk.
Combine buttermilk, milk, oil, vanilla, and eggs in a bowl; stir with a whisk.
Add buttermilk mixture to sugar mixture; beat with a mixer at medium speed just until well blended (batter will be thin).
Pour batter into 2 (9-inch) round cake pans coated with cooking spray.
Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire rack.
Place 1 cake layer on a plate, and spoon half of cherry mixture (about 1 1/2 cups) evenly over the top, leaving a 1/4-inch border around edges.
Combine whipped topping and kirsch in a small bowl. Spoon 1 cup whipped topping mixture evenly over cherry mixture. Top with remaining cake layer. Spoon remaining 1 1/2 cups cherry mixture onto cake layer, leaving a 1/2-inch border around edges. Spoon remaining 1 cup whipped topping mixture onto cherry mixture, leaving a 2-inch border from the edge of the cake layer.
Garnish with chocolate curls. Cover loosely, and chill until ready to serve.