Clara's Black Forestt Cake "Schwartzwaldekirschetorte"

Dark Chocolate Cake

1 ¾ cups unsifted all-purpose flour
2 cups Sugar
¾ cup Hershey’s Cocoa
1 ½ tsp Baking soda
1 ½ tsp Baking Powder
1 tsp Salt
2 ea Eggs
1 cup Milk
1/2 cup Vegetable oil
2 tsp Vanilla
1 cup Boiling water

Combine ingredients in large mixing bowl.
Add remaining ingredients except boiling water;
Beat at medium speed 2 minutes.
Remove from mixer;
Stir in boiling water (batter will be thin).
Pour into two greased and floured 9”or three 8”layer pans, or one 13 x 9”pan.
Bake at 350°F for 30 to 35 minutes for layers, 35 to 40 minutes for 13 x 9” pan, or until cake tester (inserted in center) comes out clean.
Cool 10 minutes on rack.
Remove from pans;
Cool completely.


One Bowl Frosting

8 Tbsp Butter or margarine (softened)
1/3 cup Hershey’s Cocoa, for light flavor
1/2 cup Hershey's Cocoa, for medium flavor
3/4 cup Hershey's Cocoa, for dark flavor
1/3 cup Milk
1 tsp Vanilla
2 2/3 cups Unsifted confectioners’ sugar

Cream butter or margarine in small mixer bowl.
Add cocoa and confectioners’ sugar alternatively with milk;
Beat to spreading consistency (aaditional tablespoon of milk may be needed).
Blend in vanilla.
About two cups frosting.


Putting it all together

Top with one large container of Lite Cool Whip.
The drop spoonsful of a can of cherry pie filling over this.
Cover with chocolate star candies.