Black Forest Cake
Classic Black Forest cake with whipped cream frosting and cherry topping.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon vanilla extract
- 3/4 teaspoon baking soda
- 1 cup white sugar
- 3 eggs
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups white sugar
- 1 cup milk
- 3/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 2 1/8 cups all-purpose flour
- 2 (20 ounce) cans pitted sour cherries
- 3 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- Carbohydrate 754.532940848627 g
- Cholesterol 902.837500010347 mg
- Fat 372.240964284391 g
- Fiber 18.0361253918577 g
- Protein 65.4225925399023 g
- Saturated Fat 186.581488347312 g
- Serving Size 1 1 - 9 inch 3 layer cake (2151g)
- Sodium 5111.87067080018 mg
- Sugar 736.49681545677 g
- Trans Fat 19.7127671699322 g
- Calories 6500 calories
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Step-by-step
-
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; cover bottoms with waxed paper.
