Acapulco Princess Black Forest Cake
1/4 cup butter or margarine
1/3 cup sugar
2 eggs
10 tablespoons milk
1 cup cake flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 tablespoon water
2 tablespoons kirsch
1/2 cup raspberry preserves
2 (17 ounce) cans dark sweet cherries, drained
.
3 1/2 cups whipped cream (3 1/2-4 cups)
chocolate shavings - for garnish
.
Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then
milk. Beat until smooth. Sift together flour, salt, cocoa, baking powder and
baking soda. Fold dry ingredients into egg mixture until blended. Pour into
greased and floured 8-inch round cake pan. Bake at 350 degrees F for 30
minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.
Slice cake crosswise twice to make 3 layers. Layers will be thin.
Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2
layers (not bottom) with mixture. Spread all 3 layers with raspberry
preserves. Cover each layer with cherries, then spread with whipped cream.
Place second and third layers atop bottom layer. Sprinkle top with larger
chocolate shavings. Gently pat smaller shavings around side of cake. Add
maraschino cherries for additional garnish if desired. Chill until ready to
serve.
Source: The Fremont Acapulco Princess, Acapulco, Mexico