Deep dark chocolate and coffee cake layered with cherry ice cream. Black Forest Cake frosted with whipping cream and topped off with a layer of cherry pie filling. This Black Forest Cake is best made with dark-cocoa and cherry.
1 quart Vanilla or cherry ice cream, softened
1-3/4 cups All-purpose flour
2 cups Granulated sugar
3/4 cup Hershey's special dark cocoa
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
1 cup Strong black coffee
1 cup Buttermilk or sour milk*
1/2 cup Vegetable oil
1 tsp Vanilla extract
3 cups Whipped cream
1 cup Cherry pie filling
Oven Temp ~ 350°
Baking Time ~ 30 -
Pan Type ~ two 9-inch round cake pan
Combine the flour, sugar, cocoa, baking soda, baking powder and salt in large mixer
bowl. Add the eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium
speed for 2 minutes (batter will be thin). Pour batter into prepared cake
pans. Bake Black Forest Cake until cake tester comes out clean. Cool for 10 minutes, remove
from pans and cool completely.
Place 1 cake layer upside down onto serving plate; top with ice cream removed from cake pan. Place second Black Forest Cake layer, top side up over ice cream layer. Gently spread whipped cream on top and sides of cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling. Cover and freeze Black Forest Ice Cream Cake at least 1 hour before serving.
* To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get cool butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!