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black-forest-cake-ii.json
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black-forest-cake-ii.json
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{
"directions": [
"Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.",
"Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.",
"Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.",
"In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.",
"In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate."
],
"ingredients": [
"1 2/3 cups all-purpose flour",
"2/3 cup unsweetened cocoa powder",
"1 1/2 teaspoons baking soda",
"1 teaspoon salt",
"1/2 cup shortening",
"1 1/2 cups white sugar",
"2 eggs",
"1 teaspoon vanilla extract",
"1 1/2 cups buttermilk",
"1/2 cup kirschwasser",
"1/2 cup butter",
"3 1/2 cups confectioners' sugar",
"1 pinch salt",
"1 teaspoon strong brewed coffee",
"2 (14 ounce) cans pitted Bing cherries, drained",
"2 cups heavy whipping cream",
"1/2 teaspoon vanilla extract",
"1 tablespoon kirschwasser",
"1 (1 ounce) square semisweet chocolate"
],
"language": "en-US",
"source": "allrecipes.com",
"tags": [],
"title": "Black Forest Cake II",
"url": "http://allrecipes.com/recipe/8444/black-forest-cake-ii/"
}