black forest treasure

Name: Black Forest Treasure
Prep time: 30 min
Cook time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 3/4 cup(s) all purpose flour; 2 cup(s) sugar; 3/4 cup(s) dark cocoa ppowder ( real ); 2 teaspoon(s) baking soda; 1 tablespoon(s) baking powder; 1 teaspoon(s) salt; 2 large eggs; 1 cup(s) old cold stronge coffee; 1 cup(s) buttermilk; 1/2 cup(s) vegetable oil; 2 1/2 teaspoon(s) pure vanilla extract; 2 pint(s) heavy whipping cream; 2 can(s) cherry pie filling; ## BLACK FOREST IN A SEMI FLASH

(1 RATING)

33 Pinches 1 Photo

Dottie Weirich

Columbus, OH

Updated on Nov 20, 2013

When we were stationed in Germany we lived in civilian housing. Our Land lady showed me this cake and taught me how to make it. She told me the Germans use either a very rich Vanilla White or the Dark Chocolate Cake. I in turn taught her Tacos & Peanut Butter cookies. One of my sons tried to sell this recipe in grade school. I was so embarrassed & had to laugh. I was always asked to make this for Birthdays & family gatherings & holiday dinners! Today 30 + years later I look back and feel a little pride that he liked it that much. This is a very impressive looking, divinely rich dessert!

Rate

prep time 30 Min

cook time 35 Min

method Bake

yield 6 - 8

Ingredients

1 3/4 cups all purpose flour
2 cups sugar
3/4 cup dark cocoa ppowder ( real )
2 teaspoons baking soda
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
1 cup old cold stronge coffee
1 cup buttermilk
1/2 cup vegetable oil
2 1/2 teaspoons pure vanilla extract
2 pints heavy whipping cream
2 cans cherry pie filling
BLACK FOREST IN A SEMI FLASH

How To Make black forest treasure

Step 1

Preheat oven 350* / Dark Pans 325* Place Whipping Cream & Cherry Filling aside for later! Place all liquids and eggs, sugar in mixer bowl. Mix in other container all dry ingredients, slowly add to liquid mixture till well mixed and smooth, about 3 minutes.

Step 2

Lightly grease two 9" round cake pans & dust with Cocoa Powder. You can use a 9x13" for a one layer. Tap pans on counter to break any air bubbles. Bake for about 30 -40 min. depending on which size pans used and all ovens are different - so watch. While cake is baking place mixer bowl & beaters in freezer. Cake is done, when tooth pick comes out clean. Let cake / layers cool for 5 or so minutes, till cake can be removed to wax paper to finish cooling to room temp. When cooled totally stack with wax paper between & place in refrigerator.
Step 3

With Cold Mixing bowl & beater, pour Whipping Cream and on high speed whip till soft peaks form, then slowly add 1/2 cup sugar and 2 Tablespoons Pure Vanilla while mixing. Continue mixing until stiff peaks form.
Step 4

Level one layer's top as this will be the top of cake. Open Cherry Pie Filling and spoon onto middle layer and top with light layer of whipped cream. Place top layer on. Ice whole cake with Whipped Cream except leveled Top. Build Cream to about 1 - 2 inch ridge about an inch towards & encircling top center. Spoon Cherry Filling to cover entire top, place a dollop of Whipped Cream in center over Cherry center. Refrigerate till ready to serve.
Step 5

OPT. few Curls of Sweet Real Chocolate over top. If you do not have all needed for cake, you can sub a Fudge or Dark Chocolate Cake Mix for the cake.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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