My foodie fame at work goes beyond my delicious weekly offerings. It actually started long before my first pitch-in. We have a special, in-house instant messaging system that allows us to not only talk to people at my branch, but also the St. Pete location.
We cannot access Facebook and Twitter, and I almost hate to admit this…when I first started my new job I was having social networking withdrawals. Plus, I wanted to get to know the people I was working with. There’s a status update feature on our IM system. One day, I updated my status to tell everyone Happy National Chocolate Chip Cookie Day!
The rest was history. If I don’t post an update every morning, I get 10 IMs asking what the food holiday of the day is. It’s started quite a few discussions–What’s your favorite soup/candy/pop? Every day its something different.
Today is National Black Forest Cake Day! I knew I had to make something for this holiday. It was too perfect an opportunity to pass up. I turned this recipe into one of my trifles–it’s easier for me to transport to Indy without the whole thing falling apart. But feel free to make this into a layer cake as it was originally intended!
Black Forest Cake
Adapted from Cooking Light
2 cans cherry pie filling
2/3 cup cranberry juice
1 Tbsp Chambord
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup buttermilk
1 cup milk
1/4 cup canola oil
1 tsp vanilla
Cool Whip (I used two small tubs to make the trifle, you won’t need nearly as much to make the cake version)
1 Tbsp Chamboard (use Kirsch if you can find it)
Combine cherry filling, cranberry juice, and 1 Tbsp Chambord in a saucepan. Stir over medium high heat. Bring to a boil and cook about 1 minute. Cool completely.
Preheat oven to 350. Spray cake pans heavily with PAM or line with parchment.
In a large mixing bowl, combine dry ingredients. In your mixer, combine butter milk, milk, oil, vanilla, and eggs. Slowly add dry ingredients to wet. Mix until well blended.
Pour batter into 2 prepared cake pans. Bake at 350 for 40 minutes. Cool.
Mix together Cool Whip with 1 Tbsp Chambord or Kirsch.
Layer cake, cherry filling, and Cool Whip either in a trifle dish or on a cake plate. Garnish top with cherries and chocolate curls.