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2 c Flour
1/2 c Unsweetened cocoa powder
2 1/2 ts Baking powder
1/2 ts Salt
2 c Whole eggs; (about 8 to 10
-large)
2 c Sugar
3/4 c Whole milk
3/4 c Solid vegetable shortening
Vanilla extract to taste
Kirschwasser to taste;
-(German cherry brandy)
1 cn (21 ounces) cherry pie
-filling
3 Half-pints whipped topping
-or sweetened whipped cream
-to measure at least 4 cups
1 cn (17 ounces) dark-sweet
-cherries; drained
Chocolate shavings
Notes: Mader’s German Restaurant, 1037 Old World 3rd Street, Milwaukee
Journal Sentinel.
Combine flour, cocoa powder, baking powder and salt in bowl. Mix well. Add
eggs, sugar, milk, shortening and vanilla. Whip on high speed 10 minutes.
Pour into 2 greased 9-inch round cake pans. Bake at 325 degrees 45 minutes
or until cake springs back when touched.
Cool cake layers, then slice each layer into 2 layers using serrated knife.
Sprinkle each layer with some of kirschwasser.
Put one layer on serving platter. Using a large pastry bag fitted with a
large star tip, pipe circle of cream around circumference of cake layer.
Make circle of cherry filling inside circle of cream. Continue alternating
circles until layer is covered. Top with remaining cake layers, covering
each in same manner. Frost entire cake with cream.
With the same pastry bag, make 16 rosettes out of the remaining cream. Put
cherry in center of each rosette, then sprinkle top and sides of cake with
chocolate shavings. Makes about 12 servings.
Restaurant’s pastry chef, Mary Nook, sent the recipe.
Yields
1 Servings
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