*  Exported from  MasterCook  *
 
                          Black Forest Cake Recipe
 
 Recipe By     : Better Homes and Gardens Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ******************************************
 					
                         For the cake part:
                         Beat 2 egg whites till soft peaks form.
                         Gradually add 1/2 C sugar -- beating until
                         stiff peaks form.  Sift together 1-3/4 C
                         sifted cake flour -- 1 C sugar, 3/4 tsp.
                         baking soda and 1 tsp. salt.  Add 1/3 C
                         oil and 1/2 C milk -- beat 1 minute at
                         medium
                         speed.  Scrape bowl often.   Add 1/2 C
                         milk -- 2 egg yolks and two
                         1-ounce squares of
                         unsweetened chocolate -- melted and cooled.
                         Beat one minute longer -- scraping bowl
                         frequently.  Gently fold in egg whites.
                         Pour
                         into 2 greased and lightly floured 9 X
                         1-1/2″
                         round pans.  Bake at 350 degrees for 30 to
   35                    minutes.  Cool 10 minutes -- remove from
                         pans.  Cool thoroughly.  Split each layer
       in            half making 4 thin layers.  Set aside.
 
 Cherry filling:  Combine one 1 lb-4 oz can of pitted tart cherries,
 drained, 1/2 C port wine, 1 T kirsch and 3 drops of almond extract. 
 Chill 3 - 4 hours or overnight.
 Chocolate Mousse:  Combine three 1-ounce squares of semi-sweet chocolate
 and 3 T kirsch in top of double boiler, stir over, not touching, boiling
 water till chocolate melts and mixture is smooth.  Slowly stir into 1
 well beaten egg.  Whip 1 C of heavy cream and 2 T sugar; fold into
 chocolate. Chill 2 hours.
 Prepare your favorite butter cream frosting.
 Assemble:  Spread 1/2 C butter frosting on the cut side of one cake
 layer.  With remaining frosting, form one ridge 1/2″ wide and 3/4″ high
 around outside edge of same cake layer; make another ridge 2″ from
 outisde edge.  Chill 30 minutes.  Fill spaces with the drained cherry
 filling.  Spread 2nd layer with the chocolate mousse filling and place
 atop the first layer.  Chill 30 minutes.  Whip 2 cups of cream with 2 T
 sugar and 1 tsp. vanilla.  Spread third layer with 1-1/2 C of the cream
 and place atop the previous layer.  Top with the 4th layer of cake. 
 Reserving 1/4 C of the cream, frost sides with the remainder.  Sift
 confectioners sugar over top.  Garnish with dollops of whipped cream,
 maraschino cherries and chocolate curls.  Chill 2 hours.
 
 
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