Black Forest Cake

Notes: If desired, mound up to 2 tablespoons semisweet chocolate curls on top of the frosted cake.

Yield: Makes 8 servings

Ingredients

• 1  can (1 lb.) drained pitted tart pie cherries in water
• 1/4  cup  kirsch
• About 1/4 cup salad oil
• About 2/3 cup unsweetened cocoa
• 1 1/3  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1 1/4  cups  sugar
• 2  large egg whites
• 1  teaspoon  vanilla
• Whipped frosting

Preparation

1. In a bowl, combine cherries and kirsch. Let stand at least 30 minutes, stirring occasionally.

2. Oil a metal 8-inch-wide round cake pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.

3. In a bowl, mix 2/3 cup cocoa, flour, soda, and salt.

4. In another bowl with a mixer, beat to blend sugar, 1/4 cup salad oil, egg whites, vanilla, and 1 cup water. Add flour mixture; stir to mix, then beat until batter is smooth. Scrape batter into prepared pan.

5. Bake in a 350° oven until cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 minutes.

6. Let cool in pan on a rack for 10 minutes. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and discard waxed paper. Let cool about 1 hour. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers.

7. Meanwhile, follow directions for whipped frosting, using 2 large egg whites, 1 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 1 teaspoon vanilla.

8. Drain cherries, pouring kirsch into a small pitcher.

9. To assemble cake, place bottom layer on a flat plate, cut side up. Spread cut side with about 1/4 the frosting; dot with 1/2 the cherries. Set center cake layer on frosting; spread with about 1/4 the frosting; dot with remaining cherries. Lay top of cake, cut side down, onto cherries. With a small spatula, swirl remaining frosting over cake. Cut cake into wedges; drizzle each portion with reserved kirsch.

Nutritional Information

Calories:

428 (18% from fat)

Protein:

5.8g

Fat:

8.6g (sat 1.6)

Carbohydrate:

84g

Fiber:

2.8g

Sodium:

263mg

Cholesterol:

0.0mg