Black Forest Cake

Contributed By: Kay Davis


4 egg yolks
1 cup sugar
1 cup flour
3 tblsp. cornstarch
4 egg whites
� tsp. cinnamon
2 tblsp. water
2 tblsp. cocoa


Beat egg yolks with water until foamy then add � cup sugar and beat until blended. Add cinnamon and beat again. Beat 3 egg whites with � cup sugar until stiff. Layer on top of egg mixture but do not stir.
Sift dry ingredients together and layer on top of egg mixtures. Fold gently until all three layers are combined.
Line the bottom of 2 9 inch cake pans with parchment paper. Divide batter between pans and bake at 350 F for 20 to 30 minutes. Cool and remove from pans and remove parchment. Set aside.
Bottom layer:
1 cup flour
1 tsp. baking powder
� cup butter
1 egg white from above ingredients list
1 tblsp. cocoa
Put all ingredients except butter into a small bowl and mix well until a thick paste forms. Add butter which has been softened and cut into small pieces. Knead well and put into a 9 inch cake pan which has been lined with parchment paper. Bake at 350 f for 20 minutes. Remove from pan, remove parchment and cool.
1 can cherry pie filling
2 tblsp. powdered sugar
3 tblsp. cherry liquor
Stir together and set aside.
Beat 4 cups whipping cream with � cup powdered sugar and 1 tsp. vanilla until stiff. Set aside.
Now you are ready to assemble cake.
Put bottom crust on serving platter.
Top with one half of the cherry filling, then one third of the whipped cream.
Place one layer of the cake on top of this and top with remaining cherry pie filling. Then use some whipped cream to make another layer.
Top with last cake layer and frost entire cake with the remaining whipped cream.
Decorate top of cake with shaved chocolate if desired.

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