Black Forest Cherry Cake

From: (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.

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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