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Black
Forest Cake
from LadyLynda
2 (20-ounce) cans tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup corn starch
1 1/2 teaspoons vanilla extract
2 (9-inch) chocolate cake layers, baked and cooled
3 cups cold whipping cream
1/3 confectioner's sugar
Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice,
cherries, granulated sugar and cornstarch in saucepan. Cook and stir over
low heat until thickened. Add vanilla and stir. Split each cake layer
in half horizontally. Crumble one half layer; set aside. Beat cold whipping
cream and the confectioner's sugar in a large bowl with an electric mixer
set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream
for decorative piping. Place one cake layer on serving plate. Spread with
1 cup whipped cream; top with 3/4 cup cherry topping. Top with second
cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third
cake layer. Frost cake sides with remaining whipped cream; pat gently
with reserved cake crumbs. Spoon reserved 1 1/2 cups whipped cream into
pastry bag fitted with star tip; pipe around top and bottom edges of cake.
Spoon remaining cherry topping over top of cake. Serves 12-16.
Beverage: Mexican Coffee
3/4 cup ground dark roast coffee (regular or decaffeinated)
2 teaspoons ground cinnamon
6 cups water
1 cup milk
1/3 cup chocolate syrup
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
whipped cream
additional ground cinnamon
Place
coffee and cinnamon in filter basket of coffeemaker. Add water to coffeemaker
and brew as directed. In a saucepan, blend milk, chocolate syrup and sugar.
Stir over low heat, until sugar dissolves. Combine milk mixture and brewed
coffee; stir in vanilla. Garnish with whipped cream and cinnamon. Makes
6 cups.
!!! LadyLynda
brings her own special cake !!!
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