"HiTech RedNeck" > wrote in message
m...
>I sometimes visit a hotel buffet where they serve a dessert in an
> approximately12 inch wide round warming dish that comprises some kind of
> soaked cake. They have had several different varieties, which are decorated
> with bits of berries and kiwi fruit. The cake is sliced, stacked
> spiral-wise in the round dish, and completely soaked with a liquid, not too
> sweet, which is about the consistency of corn syrup, yet the cake holds
> together well enough to remain intact when carefully spooned out of the
> dish. And the dish is not full of spare liquid - the cake seems to have
> been well drained, or else the liquid carefully proportioned to the cake.
> How could something like this be made at home? Could commercial cake mix be
> used for the cake, or would that be too tender and produce a mush when
> soaked?

Here is a recipe for a Black Forest cake that is usually sprinkled with Kirsch.
There are many cakes that are sprinkled with liquor - the amount is deceptive as
the liquors are quite sweet

Dimitri


INGREDIENTS:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate



DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch
round pans with parchment paper circles. Sift together flour, cocoa, baking soda
and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2
round 8 inch pans.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick
inserted into the cake comes out clean. Cool completely. Remove paper from the
cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle
layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners
sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too
thick, add a couple teaspoons of cherry juice or milk. Spread first layer of
cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the
remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla
and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with
chocolate curls made by using a potato peeler on semisweet baking chocolate.