Recipe: Black Forest Cherry Cake, Whipped Cream Cake (Betty Crocker, 1974)

BLACK FOREST CHERRY CAKE

"With this torte-like cake, you'll think you're ready to compete with a Viennese pastry chef."

Yellow or Chocolate Whipped Cream Cake (recipe follows)
Cherry Filling (recipe follows)
1 1/2 cups heavy (whipping) cream, chilled
1/4 cup confectioner's sugar
1/3 bar sweet cooking chocolate, grated

Bake Yellow or Chocolate Whipped Cream Cake in layers. Prepare Cherry Filling (below).

In chilled bowl, beat 1 1/2 cups chilled heavy (whipping) cream and 1/4 cup confectioners' sugar until very stiff.

TO ASSEMBLE CAKE:
Place one layer upside down on serving plate. With decorators' tube or spoon, form a thin rim of the sweetened whipped cream around outer edge of layer. Fill center with Cherry Filling. Place other layer top side up on filling. Gently spread whipped cream on side and top of the cake.

Grate 1/3 bar sweet cooking chocolate. Gently press the chocolate by teaspoonsfuls onto side of the cake.

If desired, place whipped cream in decorators' tube with star tip. Pipe border of cream around edge of cake. Beginning from center of cake, outline individual portions in a spoke-fashion design. Place desired number of reserved dipped cherries in each outlined portion.
Because of the whipped cream, cake must be kept refrigerated.

YELLOW WHIPPED CREAM CAKE

1 1/2 cups chilled heavy (whipping) cream
3 eggs (1/2 to 2/3 cup)
1 1/2 teaspoons vanilla
2 1/4 cups cake flour or 2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 350 degrees F. Grease and flour baking pan (13x9x2 inches), or 2 round layer pans (8 or 9 x 1/2 inches).

In a chilled bowl, beat heavy cream until stiff.

Beat eggs until thick and lemon colored. Fold eggs and vanilla into whipped cream.

Stir together remaining ingredients; fold gently into cream-egg mixture until blended. Pour into prepared pan(s).

Bake oblong about 45 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes clean. Cool.

CHOCOLATE WHIPPED CREAM CAKE

1 2/3 cups chilled heavy (whipping) cream
3 eggs (1/2 to 2/3 cup)
3 squares (1 ounce each) unsweetened chocolate, melted, cooled
1 teaspoon almond extract
2 1/2 cups cake flour or 2 1/4 cups all-purpose flour*
1 1/2 cups sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 350 degrees F. Grease and flour baking pan (13x9x2 inches), or 2 round layer pans (8 or 9 x 1/2 inches).

In a chilled bowl, beat heavy cream until stiff.

Beat eggs until thick and lemon colored. Fold eggs, chocolate and almond extract into whipped cream.

Stir together remaining ingredients; fold gently into cream-egg mixture until well blended and batter is uniformy brown. Pour into prepared pan(s).

Bake oblong about 45 minutes, 8-inch layers 35 to 40 minutes, 9-inch layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.

*If using self-rising flour, omit baking powder and salt.

CHERRY FILLING

2 tablespoons cornstarch
2 tablespoons sugar
1 (1 pound) can pitted dark sweet cherries, drained (reserve syrup)
1 tablespoon brandy flavoring

Stir together cornstarch and sugar in small saucepan. Add enough water to reserved syrup to measure 1 cup; stir into sugar-cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool to lukewarm.

Stir in brandy flavoring. Dip 36 cherries into thickened syrup; set cherries aside. Cut remaining cherries into quarters and stir into thickened syrup. Chill thoroughly.

VARIATION:

CHERRY TORTE ELEGANTE:

Double all ingredients in the Cherry Filling but do not cut up the remaining sweet cherries.

Source: Betty Crocker's Cookbook, 1974

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Dear Ellen,

This is the Black Forest Cherry Cake recipe that is in my 1974 copy of Betty Crocker's Cookbook. The recipe calls for using the Yellow Whipped Cream Cake to make it. A recipe for Chocolate Whipped Cream Cake is on the following page but doesn't suggest being used for the Black Forest Cake, I thought that was interesting. In any case, I hope this is the recipe you're looking for!

Happy Baking,

Betsy