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Jenny's Black Forest Cake

Jenny's Black Forest Cake

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
REB_99

REB_99

This recipe is from a friend of my mother's. She used it for catering and has won the hearts of most who've tasted it. I've had to share this recipe with everyone who's been to one of my parties. Serve with whipped cream if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 78.2g
  • 25%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
  2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
  3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
  4. To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Nikki
152

Nikki

2/20/2008

I can't say enough about this cake, it was excellent! I didn't add the liquor, as I didn't have any on hand and I added whip cream into the layer and iced it with whip cream. It was so moist, everybody had seconds. I found my husband the next day with a fork and the leftovers.

Ashley_S
106

Ashley_S

4/27/2008

Omagosh this is goooood!!! I made it once as the recipe stated with cherry pie filling & cool whip topping, and again with raspberry pie filling, topped with a chocolate glaze and mounds of fresh raspberries. MMMMmMmmm...it was so good. The cake itself is so moist and delicous, you must try this recipe.

Becky W
81

Becky W

10/25/2006

I made this as a birthday cake and it turned out wonderful. Just rich enough without being too rich, very moist without falling apart. Used cool whip as a topping, as the cake is fabulous enough without a frosting. Only changes I made was adding a little cardamom to the batter and I omitted the liqueur this time (but will definitely try it next time.) Will definitely make this cake again.

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