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

wrote in news:a69e053d.0409220158.fbc1f17
@posting.google.com:

> 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
>

If you can't read it here, forget it! We're not your mail service.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

wrote in news:a69e053d.0409220158.fbc1f17
@posting.google.com:

> 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
>

If you can't read it here, forget it! We're not your mail service.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne" > wrote in message
...
> wrote in news:a69e053d.0409220158.fbc1f17
> @posting.google.com:
>
> > 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
> >
>
> If you can't read it here, forget it! We're not your mail service.
>

Maybe he/she meant they wanted someone to post a recipe. I don't think that
English is their native language.

"Wayne" > wrote in message =
...
> wrote in news:a69e053d.0409220158.fbc1f17
> @posting.google.com:
>=20
> > 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
> >=20
>=20
> If you can't read it here, forget it! We're not your mail service.
>=20
> --=20
> Wayne in Phoenix
>=20
> unmunge as w-e-b
>=20
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

I think she meant 'post' the recipe, you know post on usenet, perhaps =
the posters first language is not English.

Perhaps this recipe would help the OP - =
http://www.jemco.org/blackforestgateux.html

TheRehn


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.766 / Virus Database: 513 - Release Date: 17/09/04

"Wayne" > wrote in message =
...
> wrote in news:a69e053d.0409220158.fbc1f17
> @posting.google.com:
>=20
> > 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
> >=20
>=20
> If you can't read it here, forget it! We're not your mail service.
>=20
> --=20
> Wayne in Phoenix
>=20
> unmunge as w-e-b
>=20
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

I think she meant 'post' the recipe, you know post on usenet, perhaps =
the posters first language is not English.

Perhaps this recipe would help the OP - =
http://www.jemco.org/blackforestgateux.html

TheRehn


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.766 / Virus Database: 513 - Release Date: 17/09/04

"Wayne" > wrote in message =
...
> wrote in news:a69e053d.0409220158.fbc1f17
> @posting.google.com:
>=20
> > 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
> >=20
>=20
> If you can't read it here, forget it! We're not your mail service.
>=20
> --=20
> Wayne in Phoenix
>=20
> unmunge as w-e-b
>=20
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

I think she meant 'post' the recipe, you know post on usenet, perhaps =
the posters first language is not English.

Perhaps this recipe would help the OP - =
http://www.jemco.org/blackforestgateux.html

TheRehn


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.766 / Virus Database: 513 - Release Date: 17/09/04

"Vox Humana" > wrote in
:

>
> "Wayne" > wrote in message
> ...
>> wrote in news:a69e053d.0409220158.fbc1f17
>> @posting.google.com:
>>
>> > 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
>> >
>>
>> If you can't read it here, forget it! We're not your mail service.
>>
>
> Maybe he/she meant they wanted someone to post a recipe. I don't
> think that English is their native language.
>
>

That I can and will do:

Schwarzwälder Kirschtorte Serves 12


CHOCOLATE GENOISE
8 ounces bittersweet chocolate
1 cup boiling water
8 large eggs
1 teaspoon vanilla extract
1 cup superfine (caster) sugar
1-½ cups sifted cake flour

CHERRIES w/SYRUP*
2 1-pound cans morello cherries
(OR red sour cherries)
¾ cup superfine (caster) sugar
1 cup cherry liquid
½ cup Kirsch

KIRSCH FILLING
2 cups confectioner's (icing sugar, sifted)
2/3 cup unsalted butter
2 egg yolks
¼ cup Kirsch

CHOCOLATE BUTTERCREAM
9 ounces semisweet chocolate
¾ cup superfine (caster) sugar
3 tablespoons water
3 egg yolks
1 cup unsalted butter, softened
2 tablespoons vegetable shortening (optional)

CREAM TOPPING
1 cup heavy cream
2 tablespoons superfine (caster) sugar
½ teaspoon vanilla extract
½ teaspoon Kirsch

DECORATION
12 maraschino cherries w/stems
1/3 cup Kirsch
1 bar semisweet chocolate (for chocolate curls)


CHOCOLATE GENOISE
Preheat oven to 350º F.
Prepare two 9-inch by 2-inch pans (or two 9-inch springform pans),
greased, bottoms lined with parchment, and then greased again and
floured.
In a heavy saucepan bring the chocolate and water to a boil over low
heat, stirring constantly. Simmer, stirring, for 5 minutes or until the
chocolate thickens to a pudding-like consistency. (It will fall from the
spoon and pool slightly before disappearing.) Cool completely.
In a large mixing bowl, beat the eggs, vanilla extract and sugar
with the whisk beater on high speed for 10 minutes or until triple in
volume. (A hand beater may be used but it will be necessary to beat for
at least 20 minutes.)
Sift ½ the flour over the egg mixture and fold it in gently but
rapidly with a slotted skimmer or large rubber spatula until some of the
flour has disappeared. Repeat with the remaining flour until all flour
has disappeared. Fold in the chocolate mixture until incorporated.
Pour immediately into the prepared pans (they will be about 2/3
full) and bake 30 to 35 minutes or until a tester inserted in the centers
enters as easily as it does when inserted closer to the sides.
The cakes rise to the tops of the pans during baking and will lower
slightly when done, pulling slightly away from the sides. Avoid opening
the oven door before the minimum time or the cakes could fall.
Loosen the sides of the cakes with a small metal spatula and unmold
at once onto lightly greased racks. Reinvert to cool. The firm upper
crusts prevent falling. Trim the bottom and top crusts and split each
layer in half horizontally to make (4) ½" layers, when ready to complete
the cake.

CHERRIES w/SYRUP
Drain the cherries for 30 minutes, reserving 1 cup cherry liquid.
In a medium saucepan combine the cherry liquid and sugar and bring
to a boil, stirring constantly, until sugar dissolves. Boil briskly,
uncovered, for 5 minutes. Add the cherries and simmer, covered, 1
minute. Remove from the heat. Transfer the cherries with a slotted
spoon to a jar with tight-fitting lid and add the Kirsch.
Boil the remaining syrup until reduced to 2/3 cup and pour over the
cherries. Cover tightly and swirl to mix. Cool completely and
refrigerate until ready to complete cake. *Note: May be prepared well
in advance and stored.

FILLING
In a large mixing bowl, beat the confectioner's sugar and butter
with the whisk beater on low speed until well-blended. Add egg yolks,
beating on high speed for 3 to 5 minutes, until light and fluffy. Gently
fold in Kirsch.

CHOCOLATE BUTTERCREAM
Chop the chocolate into small bits and put in a large mixing bowl.
Bring the sugar and water to a boil in a small saucepan, and boil for 1
minute. Pour the boiling sugar mixture over the chocolate and stir until
smooth. If the mixture becomes granular and begins to stiffen, beat in 2
tablespoons vegetable shortening to smooth it out. Cover and set aside
to cool to room temperature.
In another mixing bowl, beat the egg yolks with the whisk beater
until well blended. Add the cooled chocolate mixture and beat well.
Continue to beat on high speed, adding small bits of butter (about 2
tablespoons) at a time, and beating well until all the butter is
incorporated and the frosting is light and fluffy.

CREAM TOPPING
Whip cream in a small chilled mixing bowl until frothy. Add sugar,
vanilla and Kirsch. Continue beating until very stiff (almost to
butter).

DECORATION
Macerate maraschino cherries in Kirsch for at least 24 h ours prior
to assembling cake.
Warm chocolate bar to approximately 80º F., or just warm enough to
prevent splintering. Form chocolate curls by using a potato peeler drawn
against the length of the bar. Chill until ready to complete cake.

ASSEMBLY
Drain cherries, reserving syrup. There should be about 1 cup, 2
tablespoons of syrup. Add additional Kirsch, if necessary.
Transfer the cakes to a long strip of waxed paper and prick each
layer lightly in several places with the tines of a long fork. Sprinkle
the layers evenly with the syrup and let them rest for at least 5
minutes.
Cut out a cardboard round to fit the diameter of the cake layer.
Place bottom layer on cardboard and spread with 1/3 of the filling.
Distribute an even layer of cherries (so that they are touching) on top
of filling. Place 2nd and 3rd cake layers, repeating with layers of
filling and cherries. Top with 4th cake layer.
Wrap cake gently in plastic film and refrigerate for at least 1 hour
for filling to become firm.
Remove cake from refrigerator and discard plastic film. Frost sides
only with chocolate buttercream, using an icing comb to finish and
decorate the sides.
Pile the entire amount of cream topping on top of cake. Use an
icing comb or swirl decoratively into an even layer.
Place 12 maraschino cherries evenly spaced around perimeter of top
and pile chocolate curls decoratively in center.
Cover cake closely and refrigerate at least 24 hours (48 hours is
better), to allow moisture to equalize and flavors to mellow. Serve
chilled.


--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Vox Humana" > wrote in
:

>
> "Wayne" > wrote in message
> ...
>> wrote in news:a69e053d.0409220158.fbc1f17
>> @posting.google.com:
>>
>> > 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
>> >
>>
>> If you can't read it here, forget it! We're not your mail service.
>>
>
> Maybe he/she meant they wanted someone to post a recipe. I don't
> think that English is their native language.
>
>

That I can and will do:

Schwarzwälder Kirschtorte Serves 12


CHOCOLATE GENOISE
8 ounces bittersweet chocolate
1 cup boiling water
8 large eggs
1 teaspoon vanilla extract
1 cup superfine (caster) sugar
1-½ cups sifted cake flour

CHERRIES w/SYRUP*
2 1-pound cans morello cherries
(OR red sour cherries)
¾ cup superfine (caster) sugar
1 cup cherry liquid
½ cup Kirsch

KIRSCH FILLING
2 cups confectioner's (icing sugar, sifted)
2/3 cup unsalted butter
2 egg yolks
¼ cup Kirsch

CHOCOLATE BUTTERCREAM
9 ounces semisweet chocolate
¾ cup superfine (caster) sugar
3 tablespoons water
3 egg yolks
1 cup unsalted butter, softened
2 tablespoons vegetable shortening (optional)

CREAM TOPPING
1 cup heavy cream
2 tablespoons superfine (caster) sugar
½ teaspoon vanilla extract
½ teaspoon Kirsch

DECORATION
12 maraschino cherries w/stems
1/3 cup Kirsch
1 bar semisweet chocolate (for chocolate curls)


CHOCOLATE GENOISE
Preheat oven to 350º F.
Prepare two 9-inch by 2-inch pans (or two 9-inch springform pans),
greased, bottoms lined with parchment, and then greased again and
floured.
In a heavy saucepan bring the chocolate and water to a boil over low
heat, stirring constantly. Simmer, stirring, for 5 minutes or until the
chocolate thickens to a pudding-like consistency. (It will fall from the
spoon and pool slightly before disappearing.) Cool completely.
In a large mixing bowl, beat the eggs, vanilla extract and sugar
with the whisk beater on high speed for 10 minutes or until triple in
volume. (A hand beater may be used but it will be necessary to beat for
at least 20 minutes.)
Sift ½ the flour over the egg mixture and fold it in gently but
rapidly with a slotted skimmer or large rubber spatula until some of the
flour has disappeared. Repeat with the remaining flour until all flour
has disappeared. Fold in the chocolate mixture until incorporated.
Pour immediately into the prepared pans (they will be about 2/3
full) and bake 30 to 35 minutes or until a tester inserted in the centers
enters as easily as it does when inserted closer to the sides.
The cakes rise to the tops of the pans during baking and will lower
slightly when done, pulling slightly away from the sides. Avoid opening
the oven door before the minimum time or the cakes could fall.
Loosen the sides of the cakes with a small metal spatula and unmold
at once onto lightly greased racks. Reinvert to cool. The firm upper
crusts prevent falling. Trim the bottom and top crusts and split each
layer in half horizontally to make (4) ½" layers, when ready to complete
the cake.

CHERRIES w/SYRUP
Drain the cherries for 30 minutes, reserving 1 cup cherry liquid.
In a medium saucepan combine the cherry liquid and sugar and bring
to a boil, stirring constantly, until sugar dissolves. Boil briskly,
uncovered, for 5 minutes. Add the cherries and simmer, covered, 1
minute. Remove from the heat. Transfer the cherries with a slotted
spoon to a jar with tight-fitting lid and add the Kirsch.
Boil the remaining syrup until reduced to 2/3 cup and pour over the
cherries. Cover tightly and swirl to mix. Cool completely and
refrigerate until ready to complete cake. *Note: May be prepared well
in advance and stored.

FILLING
In a large mixing bowl, beat the confectioner's sugar and butter
with the whisk beater on low speed until well-blended. Add egg yolks,
beating on high speed for 3 to 5 minutes, until light and fluffy. Gently
fold in Kirsch.

CHOCOLATE BUTTERCREAM
Chop the chocolate into small bits and put in a large mixing bowl.
Bring the sugar and water to a boil in a small saucepan, and boil for 1
minute. Pour the boiling sugar mixture over the chocolate and stir until
smooth. If the mixture becomes granular and begins to stiffen, beat in 2
tablespoons vegetable shortening to smooth it out. Cover and set aside
to cool to room temperature.
In another mixing bowl, beat the egg yolks with the whisk beater
until well blended. Add the cooled chocolate mixture and beat well.
Continue to beat on high speed, adding small bits of butter (about 2
tablespoons) at a time, and beating well until all the butter is
incorporated and the frosting is light and fluffy.

CREAM TOPPING
Whip cream in a small chilled mixing bowl until frothy. Add sugar,
vanilla and Kirsch. Continue beating until very stiff (almost to
butter).

DECORATION
Macerate maraschino cherries in Kirsch for at least 24 h ours prior
to assembling cake.
Warm chocolate bar to approximately 80º F., or just warm enough to
prevent splintering. Form chocolate curls by using a potato peeler drawn
against the length of the bar. Chill until ready to complete cake.

ASSEMBLY
Drain cherries, reserving syrup. There should be about 1 cup, 2
tablespoons of syrup. Add additional Kirsch, if necessary.
Transfer the cakes to a long strip of waxed paper and prick each
layer lightly in several places with the tines of a long fork. Sprinkle
the layers evenly with the syrup and let them rest for at least 5
minutes.
Cut out a cardboard round to fit the diameter of the cake layer.
Place bottom layer on cardboard and spread with 1/3 of the filling.
Distribute an even layer of cherries (so that they are touching) on top
of filling. Place 2nd and 3rd cake layers, repeating with layers of
filling and cherries. Top with 4th cake layer.
Wrap cake gently in plastic film and refrigerate for at least 1 hour
for filling to become firm.
Remove cake from refrigerator and discard plastic film. Frost sides
only with chocolate buttercream, using an icing comb to finish and
decorate the sides.
Pile the entire amount of cream topping on top of cake. Use an
icing comb or swirl decoratively into an even layer.
Place 12 maraschino cherries evenly spaced around perimeter of top
and pile chocolate curls decoratively in center.
Cover cake closely and refrigerate at least 24 hours (48 hours is
better), to allow moisture to equalize and flavors to mellow. Serve
chilled.


--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

> > 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 *

Helen's Black Forest Trifle

Recipe By :
Serving Size :12
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 pkg Two bite brownies *
1/2 cup Rum or as desired
2 can Cherry pie filling 19 oz
CHOCOLATE CUSTARD
2 pkg Chocolate pudding & pie
Filling --cookable
4 tablespoons p Cocoa --unsweetened
2 cup Whipping cream
6 tablespoons p Sugar
1 teaspoon Vanilla
Maraschino cherries

Note: you can make your own brownies or use chocolate muffins or
cupcakes. Pudding: follow directions adding cocoa, cook until thick. Cool.
Cut brownies into 1 inch cubes; line bottom of 2 quart bowl of trifle dish
with brownie cubes; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie
filling over brownies; top with half of chocolate pudding. Repeat procedure
with remaining brownies, rum, pie filling and pudding. Cover and chill.
Beat whipping cream until foamy; gradually add sugar and vanilla, beating
until soft peaks form. Spread over custard; garnish with maraschino
cherries. Helen Peagram
Per Serving (excluding unknown items): 138 Calories; 15g Fat (94.2% calories
from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 54mg Cholesterol;
15mg Sodium. Exchanges: 0 Non-Fat Milk; 3 Fat.Nutr. Assoc. : 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. **

> > 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. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **


* 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. **

wrote in message om>...
> 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

hiya
Well actually i don't have a recipe of black forest cake even i
don't know how to make a cake so thats why
thankz
samar

wrote in message om>...
> 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

hiya
Well actually i don't have a recipe of black forest cake even i
don't know how to make a cake so thats why
thankz
samar

Again?
> wrote in message
m...
> 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. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **


* 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. **


* Exported from BigOven *

Brigitte Sealing's Black Forest Cake

Recipe By :
Serving Size :10
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
MMMMM ---TYPED BY LINDA
FIELDS


Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .Nutr. Assoc. : 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 *

Schwarzwalder Kirschtorte (black Forest Cherry Cake)

Recipe By :
Serving Size :8
Cuisine :
Main Ingred. :
Categories :German Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
-CAKE-
6 Eggs --Large
1 cup Sugar
1 teaspoon Vanilla Extract
4 ounces Unsweetened
BakingChocolate*
1 cup Flour --Sifted
-SYRUP-
1/4 cup Sugar
1/3 cup Water
2 tablespoon Kirsch
-FILLING-
1/2 cup Confectioners' Sugar
1/3 cup Butter --Unsalted
1 Egg Yolk --Large
2 tablespoon Kirsch Liquer
-TOPPING-
2 cups Sour Cherries --Canned
Drain
2 tablespoon Confectioners' Sugar
1 cup Cream --Heavy Whipped
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): 399 Calories; 19g Fat (43.0% calories
from fat); 7g Protein; 50g Carbohydrate; 1g Dietary Fiber; 214mg
Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Fruit; 3 1/2 Fat; 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. **

Welcome.

"Khawla Samar" > wrote in message
m...
> wrote in message
> om>...
>> 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
>
> hiya
> Well actually i don't have a recipe of black forest cake even i
> don't know how to make a cake so thats why
> thankz
> samar