BLACK FOREST CAKE
Source of Recipe
Aunt Saunny
1/2 c. butter
1 1/4 c. sugar
2 eggs
2 c. sifted flour
1/3 c. cocoa
1 tsp. baking soda
1 c. water
1 tsp. almond extract
3 (3 oz.) pkgs. cream cheese, softened
2 c. powdered sugar
2 (12 oz.) cartons frozen whipped topping, thawed
2 cans cherry pie filling
Sliced almonds
Cream butter. Slowly add sugar; mix well. One at a time, add eggs,
beating well.
Combine flour, cocoa, soda and salt. Add to creamed mixture
alternately with water, beginning and ending with flour mixture; mix
well. Add almond extract.
In 2 (8") round cake pans, greased and floured, pour batter. Bake at
350 degrees for 20 to 25 minutes or until a wooden toothpick inserted
in center comes out clean. Let cool in pans for 10 minutes. Let cool
completely. Split layers horizontally and set aside.
Combine cream cheese and powdered sugar; beat until smooth. Fold in
whipped topping.
Place bottom half of one cake layer on cake plate. Spread with one
cup cream cheese mixture. Place top half of layer over mixture.
Spread with enough pie filling. Place bottom half of second cake
layer over pie filling; spread with about 1 cup cream cheese mixture.
Place remaining top half of second layer over mixture. Spread
remaining cream cheese mixture on sides of cake. Pipe a border of
cream cheese mixture around top of cake. Fill center with remaining
pie filling. Garnish piped border with sliced almonds
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