Dessert First – Easy Black Forest Cake

Some calendars declare August as “Eat Dessert First Month.” Well since it is also the Coast Guard’s Birthday Month, we can’t let this opportunity pass us by! Each Tuesday during the month of August, our very own Coast Guard food service specialists will share some of their favorite dessert recipes so you can have dessert first!

Coast Guard food service specialists serve in approximately 370 units worldwide. They keep the Coast Guard fleet ready and able to perform the service’s missions. Dessert is always a morale booster, as well as being an important part of special events like a Change of Command.

This cake is, well, easy as cake!

Easy Black Forest Cake courtesy of Coast Guard Cutter Mellon.

Easy Black Forest Cake courtesy of Coast Guard Cutter Mellon.

Easy Black Forest Cake
Made by Senior Chief Petty Officer Sean Fullwood and
Petty Officer First Class Frederick Davis
Food Service Specialists aboard Coast Guard Cutter Mellon

* Note — this is a sheet cake recipe (for a large party!)

Ingredients

  • 6 2/3 cups all-purpose flour6 cups white sugar
  • 2 ¼ cups unsweetened cocoa powder
  • 4 ½ teaspoons baking powder
  • 2 ¼ teaspoon baking soda
  • 2 ¼ teaspoon salt
  • 9 eggs
  • 3 cup milk
  • 1 ½ cup vegetable oil
  • 3 tablespoon vanilla extract
  • 10 lb can of cherry pie filling (or a lot of little cans)
  • 8 ¼ cups confectioners’ sugar
  • 18 tablespoons unsweetened cocoa powder
  • 18 tablespoons butter
  • 15 tablespoons evaporated milk
  • 1 tablespoon vanilla extract
  • Fresh raspberries for garnish
  • Chocolate syrup

 

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two sheet pans; cover bottoms with waxed paper.
  • In a large bowl, combine flour, 6 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 3 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  • Bake for 20 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
  • In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
  • In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
  • Gently brush loose crumbs off top and side of each cake layer with pastry brush or hands. To assemble, place one cake layer on inverted sheet pan. Spread cherry pie filling evenly on first layer. Top with second cake layer with chocolate butter cream frosting. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Garnish with raspberries and chocolate syrup.

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