Schwarzwälderkirschtorte
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
1 Cake
- Serves:
- 12
ingredients
- 2 cups flour
- 1 1⁄2 cups sugar
- 1 1⁄4 cups milk
- 1⁄2 cup butter
- 1 1⁄2 teaspoons baking soda
- 2 eggs
- 1⁄2 cup cocoa
- 1⁄2 teaspoon red food coloring
- 1 teaspoon vanilla
-
filling
- 1 (21 ounce) can cherry pie filling, chilled
-
frosting
- 2 tablespoons powdered sugar
- 1 cup heavy cream, whipped
- 12 maraschino cherries
directions
- Cream butter and sugar together.
- Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly.
- Beat 3 minutes on high speed.
- Pour into two 9 inch round cake pans that have been greased and floured. Bake at 350° for 30-35 minutes.
- Cool thoroughly.
- Whip heavy cream with confectioners' sugar.
- Slice each cake round horizontally to make four layers.
- Place one layer on flat plate.
- Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer.
- Fill exposed ring of cake with cherry pie filling.
- Place third layer on top, and frost entire cake with whipped cream.
- Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.
- Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino cherry.
- Garnish the center top of cake with the rest of the chocolate crumbs.
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