From: email@example.com (Stephanie da Silva)
Date: Sat, 10 Jul 1993 13:37:32 GMT
Cherry Filling: Drain 1 16-oz. can of pitted dark sweet cherries, reserving 1/2 cup liquid. Halve cherries, and pour 1/3 cup Kirschwasser over them. Let stand 2 hours or overnight. Reserve a few cherry halves for garnish. Combine 4 tsp. cornstarch and reserved liquid, add cherry-Kirsch mixture. Cook and stir until bubbly. Cool. Cake: 1 slightly beaten egg 1-2/3 C. granulated sugar 1-1/2 C. milk 3 squares (3 oz.) unsweetened baking chocolate, cut up 1-3/4 C. flour 1 tsp. baking soda 1/2 tsp. salt 1/2 C. shortening 1 tsp. vanilla 2 eggs 1 pt. whipping cream (whip w/sweeting you prefer) Oven 350 F Grease & lightly flour 2 9-1/2" round baking pans. Combine beaten egg 2/3 cup sugar, 1/2 cup milk, and chocolate. Cook and stir until mixture just boils. Cool. Combine flour, soda & salt. Beat shortening 30 seconds, add remaining sugar & vanilla, beat until fluffy. Add the 2 eggs, beating 1 minute after each. Add dry ingredients and remaining 1 cup milk alternately to beaten mixture, beating after each addition. Stir in chocolate mixture, turn into pans. Bake for 25-30 minutes. Cool 10 minutes on racks, remove from pans, cool. To assemble, place 1 cake layer on a serving plate, spread with cherry filling and whipped cream. Place 2nd layer on top, frost with whipped cream and garnish with reserved cherry halves and shaved chocolate curls. NOTE: This recipe originally called for using a plain buttercream frosting in place of whipped cream, but all the versions I have had in restaurants use whipped cream instead. Use your discretion. You can also add a little kirsch to the whipped cream. Sourdough Chocolate Cake 1 cup sourdough starter 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup butter 1 1/4 cups sugar 1 teaspoon vanilla 2 eggs 3 squares (3 ounces) unsweetened chocolate, melted and cooled 1 cup milk Cocoa Cream Cheese Filling Sweet Chocolate Glaze Bring sourdough starter to room temperature. Grease and flour two 9 x 1 1/2-inch round cake pans; set aside. Stir together the flour,
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