Black Forest Cake
</i>2 c. sifted cake flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 c. sugar
3/4 c. cocoa
1/2 c. shortening
1/2 c. sour cream, divided
1/2 c. milk
1/3 cup kirsch or other cherry-flavored brandy
2 large eggs
2 egg yolks
4 c. whipping cream
1/3 c. sifted powdered sugar
2 Tbsp. kirsch or other cherry-flavored brandy
2 (21 oz. each) cans cherry pie filling</i>
Grease two 9" round cakepans; line bottoms with wax paper. Grease and flour wax paper and sides of pans. Set aside.
Combine first 6 ingredients in a large mixing bowl; stir well. Add shortening and 1/4 c. sour cream. Beat at low speed with an electric mixer 30 seconds or until blended. Add remaining 1/4 c. sour cream, milk, and 1/3 kirsch. Beat at medium speed 1 1/2 minutes. Add eggs and egg yolks, one at a time, beating 20 seconds after each addition. Pour batter into prepared pans.
Bake at 350' for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Peel off wax paper,and cool layers on wire racks.
Split cake layers in halfhorizontally to make 4 layers. Position knife blade in food processor bowl. Break 1 cake layer into pieces and place in processor bowl. Pulse 5 or 6 times or until cake resembles fine crumbs. Set crumbs aside.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Add 2 Tbsp. kirsch, beating until stiff peaks form. Reserve 1 1/2 cups whipped cream mixture for garnish.
Place1 cake layer on a cake plate, cut side up; spread with 1 cup whipped cream mixture and 1 cup pie filling. Repeat procedure once and top with remaining cake layer.
Frost sides and top of cake with whipped cream mixture. Carefully pat cake crumbs generously around sides of frosted cake. Pipe or spoon reserved 1 1/2 cups whipped cream mixture around top edges of cake; spoon 1 cup pie filling in center. Cover and chillcake for 8 hours before serving. Store any leftovers in refrigerator.
Yield: 16 servings