> > HELLO!
> > Do y have a recipe of black forest cake. If you have then send me the
> > recipe by post. I 'll be very thankfull to you.
> > Thanx
> > Bye
> > Qanita
> >
* Exported from BigOven *
Black Forest Cake
Recipe By :
Serving Size :12
Cuisine :
Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
-CAKE-
1 cup Water
1 cup Honey
1/2 cup Applesauce
1 teaspoon Vanilla
1 teaspoon Vinegar
2 cups Wholewheat pastry flour or
¥
unbleached white flour
3/4 cup Cocoa powder
1 tablespoon Baking powder
1 teaspoon Baking soda
-SYRUP-
1/2 cup Water
1/4 cup Honey
2 Thin lemon or orange slices
1/3 cup Kirsch
-ICING-
3/4 cup Raw cashews
3/4 cup Water
2 teaspoons Vanilla
1/2 cup Honey
10 ounces Firm tofu
3 ounces Semi-sweet chocolate
Melted
16 ounces Jar pitted cherries
Drained
CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl &
whisk well. Sift dry ingredients together & whisk into liquid mixture. Pour
into greased & floured 9" cake tin & bake for 35 minutes or until springy.
Cool cake completely & remove from pan. With a serrated knife, cut cake
horizontally to make 3 thin layers. SYRUP: Combine first 3 ingredients in
a small pot & boil for 3 minutes. Let cool & then add kirsch. ICING: In
a blender, combine cashews, water & vanilla. Blend till smooth & creamy.
Add honey & tofu & blend again. Set aside 2 c for the vanilla icing to go
on top & sides of cake. To the rest of the mixture, add melted chocolate &
3 tb of syrup. Blend till smooth. Chill both icings before using. TO
ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup
onto bottom layer & spread half of chocolate icing over it. Place the
middle cake layer on top & brush with syrup & icing. Put down a layer of
cherries & dot with a little vanilla icing to help the top layer stick.
Place the top layer on the cherries & brush again with syrup. Frost top &
sides with vanilla icing. Decorate with cherries & pipe rosettes if
desired. Chill several hours before serving. The cake can be kept covered
if not being served till the following day. However, the frosting may
discolour after about 3 days. "Vegetarian Times" December, 1993
Per Serving (excluding unknown items): 195 Calories; 2g Fat (7.4% calories
from fat); 3g Protein; 48g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
152mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Fat; 3
Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0
** This recipe can be pasted directly into BigOven for Windows. **
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* Exported from BigOven *
Black Forest Cake 3
Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
-CAKE-
2 cups Plus
2 tablespoon All purpose flour
2 cups Sugar
3/4 cup Cocoa
1/2 teaspoon Baking powder
3/4 teaspoon Baking soda
3/4 teaspoon Salt
3 Eggs
1 cup Milk
1/2 cup Vegetable oil
1 tablespoon Vanilla
-CHERRY TOPPING-
2 cans 20 Ounce size tart pitted
Cherries --undrained
1 cup Sugar
1/4 cup Cornstarch
1 teaspoon Vanilla
-FROSTING-
3 cups Whipping cream
1/3 cup Powdered sugar
Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
Cover bottoms with waxed paper. Combine dry ingredients in large bowl. Add
eggs, milk, oil and vanilla; beat until well blended. Pour evenly into
prepared pans. Bake 35 minutes or until wooden pick inserted in centers
comes out clean. While cake is baking prepare Cherry Topping and let cool.
Cool layers in pans on wire racks 10 minutes. Loosen edges, remove from
pans to racks. Remove waxed paper, cool completely. Split each cake layer
in half horizontally. Tear one of these split layers into crumbs; set
aside. (Use toothpicks on sides of cakes to use as guides when cutting
horizontally) Prepare Frosting; reserve 1 1/2 cups for decorating cake, set
aside. Brush loose crumbs off cake layers. To assemble place one cake layer
on serving plate. Spread top of this layer with one cup frosting top with
3/4 cup Cherry Topping. Top with second cake layer; repeat layers of
Frosting, Cherry Topping and cake, ending with cake. Frost side of cake
with remaining frosting. Pat reserved crumbs onto frosting on side of cake.
Spoon reserved frosting into pastry bag fitted with star decorator top.
Pipe around top and bottom edges of cake. Spoon remaining cherry topping
onto top of cake. Refrigerate. Cherry Topping: Drain cherries, reserving
1/2 cup juice. Combine reserved juice, cherries, sugar and cornstarch in
two quart saucepan. Cook over low heat until thickened, stirring
constantly. Stir in one teaspoon vanilla. Cool, set aside. Directions for
Frosting: Beat together whipping cream and powdered sugar in chilled medium
bowl at high speed or electric mixer until Stiff Peaks form. Fabulous
Party Ideas 1994 I have seen this impressive cake, but have not tasted
it. It will be a party stopper. Well worth the effort. == Courtesy of
Dale & Gail Shipp, Columbia Md. == From: Gail Shipp From: "Christi
Calvert Brogan" <brogan@date: 7 Apr 1999 06:37:17 -0600
Per Serving (excluding unknown items): 6548 Calories; 403g Fat (53.4%
calories from fat); 52g Protein; 740g Carbohydrate; 22g Dietary Fiber;
1573mg Cholesterol; 3851mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat;
3 Non-Fat Milk; 79 Fat; 43 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0
** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at
www.bigoven.com. **
* Exported from BigOven *
Black Forest Cherry Cake
Recipe By :
Serving Size :8
Cuisine :
Main Ingred. :
Categories :German Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
Cake --- 1 Cup
Sugar
4 ounces Unsweetened
Bakingchocolate*
Syrup --- 1/3 Cup
water
-filling
1/3 cup Butter --unsalted
2 tablespoon Kirsch liquer
2 cups Sour cherries --canned
Drain
1 cup Cream --heavy whipped
6 Eggs --large
1 teaspoon Vanilla extract
1 cup Flour --sifted
1/4 cup Sugar
2 tablespoon Kirsch
1/2 cup Confectioners' sugar
1 Egg yolk --large
Topping --2
tablespoon Confectioners' sugar
8 ounces Semisweet chocolate bar --1
* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ +++
++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy,
about 10 minutes. Alternately fold chocolate and flour into the egg
mixture, ending with flour. Pour the batter into 3 8-inch cake pans that
have been well greased and floured. Bake in a preheated 350 degree F. oven
for 10 to 15 minutes or until a cake tester inserted in the center comes
out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool
completely. SYRUP: Make syrup by mixing together sugar and water and
boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the
cake layers and pour syrup over all 3 layers. FILLING: To make the
butter-cream filling, beat together sugar and butter until well blended.
Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in
Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
Spread with butter cream filling. Using 3/4 cup of the cherries, which have
been patted dry, drop cherries evenly over cream. Place second layer on
cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into
the whipped cream. Cover the sides and top of the cake with whipped cream.
Decorate top of cake with remaining 1/2 cup cherries. To make chocolate
curls from chocolate bar, shave (at room temperature) with a vegetable
peeler. Refrigerate curls until ready to use. Press chocolate curls on
sides of cake and sprinkle a few on the top. Chill until serving time.
Per Serving (excluding unknown items): 302 Calories; 19g Fat (57.1% calories
from fat); 7g Protein; 25g Carbohydrate; 1g Dietary Fiber; 214mg
Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0
** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at
www.bigoven.com. **
* Exported from BigOven *
Black Forest Dump Cake
Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 8 oz. can crushed
Pineapple
1 21 oz. can cherry pie
Filling
1 pk Devil's food cake mix
1 cup Chopped pecans
1/2 cup Butter or margarine --melted
Whipped topping
Drain pineapple, reserving liquid. Spread pineapple in a lightly greased
13x9 inch pan. Add pie filling, spreading gently. Sprinkle dry cake mix on
pie filling; top with pecans. Combine butter and reserved pineapple
liquid; drizzle on mixture in pan. Bake at 350 degrees for 35 to 40
minutes. Cut into squares. Top with whipped topping. from Southern
Living Annual Recipes 1985 From: Ldavis > Date:
Sunday, May 30, 1999 4:00 Pm MM by Helen Peagram
Per Serving (excluding unknown items): 198 Calories; 20g Fat (85.4% calories
from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
trace Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Fat.Nutr. Assoc.
: 0 0 0 0 0 0 0 0
** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at
www.bigoven.com. **