Betty Crocker Recipe Calendar - 2020 - 14

December

2020
Black Forest Layer Cake
PREP TIME: 1 HR 30 MIN | TOTAL TIME: 3 HRS 30 MIN | SERVINGS: 12

Ingredients

Directions

Cake

1 Heat oven to 350°F. Spray bottoms and sides of 3 (8-inch) round cake
pans with cooking spray; line with cooking parchment paper.

2
Make with
Gold Medal
Flour

Su

M

T
1

W
2

Th
3

F
4

Sa
5

1¼
1¼
½
2
/3
1¼
2
/3
1 1⁄3
3
2

cups Gold Medal™
all-purpose flour
teaspoons baking powder
teaspoons baking soda
teaspoon salt
cup unsweetened
baking cocoa
cups water
cup butter, softened
cups sugar
eggs
teaspoons vanilla

Cherry Filling
6

7

8

9

10

11

12

18

19

½
2
1
⁄3
1¼

First Day of
Hanukkah
13

14

15

16

17

1

cup sugar
tablespoons cornstarch
cup water
cups frozen dark sweet
cherries, thawed, drained,
coarsely chopped
tablespoon butter

Frosting
6
egg whites
1 ½ cups sugar
1 ½ cups butter, softened and
cut into 1-inch pieces
2
teaspoons vanilla

Last Day of
Hanukkah
20

21

22

23

24

First Day of
Winter
27

28

25

Christmas Day
29

30

26

First Day of
Kwanzaa

Decorations
½

31

½
New Year's Eve

cup shaved semisweet
chocolate baking bar
(about 1 oz)
cup maraschino cherries
with stems, well drained
and patted dry

2 In small bowl, mix flour, baking powder, baking soda and salt. In another
small bowl, beat baking cocoa and 1 ¼ cups water with whisk until well
blended. Set both bowls aside.
3 In bowl of electric stand mixer fitted with paddle attachment, beat 2/3 cup
softened butter and 1 1⁄3 cups sugar on medium speed 2 to 3 minutes,
scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat
in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On
low speed, beat in one-third of the flour mixture, then half of the cocoa
mixture, beating well after each addition, just until smooth. Repeat with
flour mixture and cocoa mixture, ending with flour mixture. Scrape side
of bowl occasionally. Pour 1 2/3 cups batter in each pan; spread evenly.Tap
pans on counter 2 to 3 times to eliminate air bubbles from batter.
4 Bake 18 to 22 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pans to cooling racks. Cool
completely, about 1 hour.
5 Meanwhile, in 1-quart saucepan, beat ½ cup sugar and the cornstarch with
whisk. Beat in 1⁄3 cup water until smooth. Stir in chopped cherries. On
medium-high heat, heat cherry mixture to boiling; boil 1 minute, stirring
constantly. Remove from heat; stir in 1 tablespoon butter. Pour into small
bowl. Refrigerate uncovered at least 1 hour.
6 In medium glass or metal bowl, beat egg whites and 1 ½ cups sugar with
whisk until blended. Set over pan of simmering water, beating occasionally,
16 to 20 minutes or until sugar has dissolved and egg mixture reaches
160°F. Remove from heat; pour into bowl of electric stand mixer fitted
with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy
peaks form and bowl has cooled to feel slightly warm. Still on high speed,
slowly add 1 ½ cups softened butter, one piece at a time, scraping side of
bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes.
Beat in 2 teaspoons vanilla. If mixture separates, beat until smooth.
7 Fit decorating bag with ½-inch round piping tip; fill with frosting. Place one
cake layer on serving plate. Pipe a thick frosting border around top edge
of cake layer. Pipe a second border just inside the first border. Spread 2/3
cup of the cherry filling over top of cake inside borders.Top with second
cake layer; repeat borders and filling. Place third cake layer on top. Frost
side and top of cake with remaining frosting. Press shaved chocolate
around bottom half of cake. Refrigerate 1 hour.
8 When ready to serve, mound maraschino cherries in center of cake. Store
loosely covered in refrigerator.
Betty Crocker Recipe Calendar - 2020

Table of Contents for the Digital Edition of Betty Crocker Recipe Calendar - 2020
