German Black Forest Cake

Ingredients
1 cup whole milk
3 large eggs
12 cup canola oil
3 teaspoons vanilla extract
2 cups plus 2 tablespoons allpurpose flour
2 cups sugar
34 cup baking cocoa
112 teaspoons baking powder
34 teaspoon baking soda
34 teaspoon salt
filling
2 cans 1412 ounces each pitted tart cherries
1 cup sugar
14 cup cornstarch
3 tablespoons cherry brandy or 2 teaspoons vanilla extract
whipped cream
3 cups heavy whipping cream
13 cup confectioners sugar
Directions
Preheat oven to 350. Line bottoms of two greased 9in. round baking pans grease paper.

In a large bowl beat milk eggs oil and vanilla until well blended. In another bowl whisk flour sugar cocoa baking powder baking soda and salt gradually beat into milk mixture.

Transfer to prepared pans. Bake 3035 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks remove paper. Cool completely.
Meanwhile for filling drain cherries reserving 12 cup juice. In a small saucepan whisk sugar cornstarch and reserved juice add cherries. Cook and stir over low heat 1012 minutes or until thickened and bubbly. Remove from heat stir in brandy. Cool completely.

In a large bowl beat cream until it begins to thicken. Add confectioners sugar beat until stiff peaks form.
Using a long serrated knife cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 112 cups whipped cream. Spread 34 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream reserving some to pipe decorations if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.
Nutrition Facts
1 slice 659 calories 34g fat 15g saturated fat 136mg cholesterol 329mg sodium 84g carbohydrate 59g sugars 2g fiber 7g protein.