Black Forest Cake
Tunnel of Fudge Cake
Italian Cream Cake

Black Forest Cake 

1 ¾ cups flour 

2 cups sugar 

1 cup milk 

½ cup vegetable oil 

2 eggs 

1 cup cold strong brewed coffee 

1 Tbsp. vinegar 

¾ cup unsweetened cocoa powder 

1 teas. baking powder 

2 teas. baking soda 

½ teas. salt 

1 teas. vanilla extract 

1 21 oz. can cherry pie filling 

½ cup cherry liqueur 

 

Preheat oven to 350 degrees F.  Spray two 8-inch cake pans with cooking spray or grease and flour the pans.  Combine the milk and vinegar to make sour milk and set aside.  Sift together the flour, sugar, cocoa powder, baking soda, salt, and baking powder and set aside.  Whisk the eggs, oil, coffee and vanilla together in a large bowl.  Stir in the sour milk.  Slowly beat in the flour mixture, mixing just until well incorporated.  Pour the batter into the prepared pans and place the pans in the preheated oven.  Bake the cake layers for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.  While the cake is baking combine the cherry pie filling and cherry liqueur.  Refrigerate this cherry mixture until chilled.  Cool the cake layers completely.  When the layers have cooled place some of the cherry mixture on top of one cake layer, add the second layer and spoon the remaining cherry mixture over the top layer. If desired, cake may be served with whipped cream.  Recipe makes 10 servings 

 

Tunnel of Fudge Cake 

6 eggs 

1 ¾ cups butter or margarine, softened 

1 ¾ cups sugar 

2 cups confectioners’ sugar 

2 ¼ cups flour 

¾ cup unsweetened cocoa powder 

2 cups chopped walnuts 

Glaze: 

¾ cups confectioners’ sugar 

¼ cup unsweetened cocoa powder 

2 Tbsp. milk 

 

Preheat oven to 350 degrees F.  Spray a 10-inch Bundt pan with cooking spray or grease and flour the pan.  In a large bowl cream, the butter and sugar together until light and fluffy.  Beat the eggs in one at a time.  Slowly blend in 2 cups confectioners’ sugar.  Beat in the flour and ¾ cup cocoa powder, stir in the walnuts,  Pour the cake batter into the prepared pan.  Place pan in preheated oven and bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.  Allow the cake to cool in the pan for 1 hour and then turn the cake onto a wire rack to cool completely.  Make the glaze by combining ¾ cup confectioners’ sugar and ¼ cup cocoa in a small bowl.  Stir in 1 tablespoon of milk and then add as much of the second tablespoon of milk as needed to reach the desired consistency.  Spoon glaze over cake.  Recipe makes 16 servings. 

 

Italian Cream Cake 

½ cup margarine, softened 

½ cup shortening 

5 egg yolks 

5 egg whites 

2 cups sugar 

2 cups flour 

1 teas. baking soda 

1 cup buttermilk 

1 teas. vanilla extract 

1 1/3 cups flaked coconut 

1 cup chopped pecans 

Frosting: 

8 oz. cream cheese, softened 

½ cup margarine, softened 

4 cups confectioners’ sugar 

1 teas. vanilla extract 

½ cup chopped pecans, optional 

Preheat oven to 350 degrees F.  Spray three 8-inch round cake pans with cooking spray or grease and flour the pans.   In a small bowl beat the egg whites until they form stiff peaks.  Set aside.  In a large bowl cream together the margarine and shortening until light .  Add the sugar and beat till fluffy.  Beat in the egg yolks.  Stir the flour and baking soda together.  Add the flour and baking soda to the creamed mixture alternating with the buttermilk.  Mix well after each addition.  Stir in the vanilla, coconut and pecans.   Fold in the stiffly beaten egg whites.  Spoon the batter into the prepared pans and place the pans in the preheated oven.  Bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.  Cool layers in pans for 10 minutes and then remove layers to wire rack to cool completely.  To make the frosting combine the cream cheese, margarine, confectioners’ sugar and vanilla in a mixing bowl and beat until smooth.  Stir in pecans, if desired.  Frost the cooled cake.