Six-Layer Black Forest Cake


3/4 cup all-purpose flour

1/2 cup cocoa

1 1/4 teaspoon salt

6 eggs, separated

1 1/4 cups sugar

3/4 teaspoon vanilla extract

Whipped Cream Frosting

1 (20-ounce) can cherry pie filling


Grease two 15- x 10- x 1-inch jellyroll pans, and line with waxed paper; grease and flour waxed paper. Set aside.

Sift flour, cocoa, baking powder, and salt together; set mixture aside.

Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Set aside.

Beat egg yolks until thick and lemon colored; stir in vanilla. Fold egg yolk mixture into egg white mixture; gently fold in flour mixture. Spread batter evenly into prepared jellyroll pans; bake at 350 degrees for 10-12 minutes.

When layers are done, immediately loosen from sides of pans, and turn out onto wire racks to cool. Peel off waxed paper. When cool, cut each cake crosswise into 3 equal strips.

Set aside about 1 cup Whipped Cream Frosting for piping. Stack cake layers on serving plate, spreading about 1/4 cup Whipped Cream Frosting and 1/4 cup pie filling between each layer. Spread additional frosting on top and sides of cake.

Spoon reserved frosting into a decorating bag fitted with No. 5 or 6B large fluted tip. Pipe frosting around top border of cake. Spoon remaining cherry pie filling on top of cake within piped frosting. Chill cake several hours before serving.

Yield: 12 servings

Whipped Cream Frosting

2 1/2 cups whipped cream

1/2 teaspoon vanilla extract

2/3 cup sifted powdered sugar

Beat whipping cream and vanilla at high speed of an electric mixer until foamy; gradually add powdered sugar, beating mixture until soft peaks form.

Yield: 5 cups

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