Black Forest Cake

Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 cups white sugar
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup cherry flavored liqueur

Filling

• 1 cup powdered sugar
• 1 pinch salt

• 1 (1/2 liter) can pitted cherries, drained (I had to use cherry pie filling but that worked too)
• 1 cup whipped cream
• 1/2 teaspoon vanilla
• 1 tablespoon cherry flavored liqueur

Topping

• 1 semi-sweet chocolate baking square

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Grease the bottom of two 8-inch round pans.

3. 3

   Sift or mix together flour, cocoa, baking soda, and 1 teaspoon salt; set aside.

4. 4

   Cream shortening and sugar until light and fluffy.

5. 5

   Add eggs and beat well, add vanilla.

6. 6

   Add flour mixture, alternating with milk, beat until combined.

7. 7

   Pour into 2 cake pans.

8. 8

   Bake for 35-40 minutes or until toothpick inserted into the cake comes out clean.

9. 9

   Cut each layer in half, horizontally making four layers total.

10. 10

    Sprinkle layers with 1/2 cup Kirschwasser.

11. 11

    In a separate bowl whip the cream to stiff peaks, then beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser.

12. 12

    Add sugar powder and pinch of salt beat again.

13. 13

    Spread first layer of cake with 1/3 of the filling top with 1/3 of the cherries repeat with remaining layers.

14. 14

    Frost top and sides of cake.

15. 15

    Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate (I find that it's easier when the chocolate is room temperature).

16. 16

    Enjoy the cake!