MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shmoo Torte
Categories: Cakes, Desserts, Nuts, Dairy
Yield: 10 Servings

6 lg Eggs; separated
1/4 ts Cream of tartar
1 c White sugar
1/2 c Flour
1 ts Baking powder
1 c Pecans; fine chopped
2 c Whipping cream; whipped
1 c Heavy cream
3 tb Butter
1 1/2 c Packed brown sugar

Oil the bottom of a 10" tube pan.

Beat the egg whites in a large bowl until light.

Beat in half the sugar.

Beat the egg yolks in a small bowl; fold into the egg
white mixture.

Fold in the flour and baking powder.

Fold in the pecans.

Pour the batter into the prepared tube pan.

Bake at 325øF/160øC for 1 hour.

Invert on a funnel to cool completely.

Remove from pan. Slice cake into 2 equal layers.

Stir the remaining 1/2 cup sugar into the whipped cream.

Spread between the layers and over the top and side of
the torte.

Combine the heavy cream, butter and brown sugar in a
saucepan; bring to a boil. Remove from heat and let cool.

Drizzle some of the cream mixture over the torte just
before serving.

Serve the remaining cream mixture in a glass dish for
those who want more calories

From: http://www.mennonitegirlscancook.ca

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Schwarzwalder Kirschtorte #2
Categories: Live!, Cakes, Fruits, Desserts, Chocolate
Yield: 12 Servings

2 1/4 c A-P or cake flour
1 2/3 c Sugar
2/3 c Cocoa
1 1/4 ts Baking soda
1 ts Salt
1/4 ts Baking powder
1 1/4 c Water
3/4 c Shortening or lard
2 lg Eggs
1 ts Vanilla
4 oz Bar sweet cooking chocolate*
2 c Chilled whipping cream
1/4 c Sugar
Maraschino cherries

MMMMM-----------------------CHERRY FILLING----------------------------
1/2 c Sugar
3 tb Cornstarch
16 oz Can pitted red tart cherries
- well drained (reserve
- liquid) **
1/4 c Kirsch wasser
Few drops red food color
- (opt)

Recipe courtesy Sara Moulton

Heat oven to 350øF/175øC.

Generously grease and flour two 9" or three 8" round layer
pans. Beat flour, cups sugar, cocoa, baking soda, salt,
baking powder, water, shortening, eggs and vanilla in
large mixer bowl on low speed, scraping bowl constantly,
30 seconds. Beat on high speed, scraping bowl
occasionally, 3 minutes. Pour into pans.

Bake until wooden pick inserted in center comes out clean,
30 to 35 minutes. Cool 5 minutes; remove from pans. Cool
on wire racks.

PREPARE CHERRY FILLING: Mix sugar and cornstarch in 1
quart saucepan. Add enough water to reserved liquid to
measure 3/4 cup; stir into sugar mixture. Cook, stirring
constantly, until mixture thickens and boils. Boil and
stir 1 minute. Stir in kirsch and food color. Cut cherries
into halves; stir into filling. Refrigerate until
completely chilled.

With a vegetable parer or thin, sharp knife, slice across
chocolate bar with long strokes to form 12 to 14 chocolate
curls for garnishing cake. For best results, let chocolate
stand in warm place 10 to 15 minutes before slicing.
Refrigerate curls until ready to use.

Place 1 cake layer upside down on serving plate. Beat
whipping cream and 1/4 cup sugar in chilled bowl until
stiff peaks form. Spread bottom layer with about 2/3 of
the Cherry Filling and 1 cup of the whipped cream. Place
other layer top side up on whipped cream. Spread with
remaining Cherry Filling. Frost side and top of cake with
remaining whipped cream.

If desired, coarsely shred enough remaining chocolate to
measure 1/2 cup. Gently press shredded chocolate onto side
of cake. Garnish top of cake with chocolate curls and
maraschino cherries. Refrigerate until serving time.

* Milk-chocolate candy bar can be substituted for the
sweet cooking chocolate.

** 1 can (16 ounces) pitted dark sweet cherries can be
substituted for the red tart cherries and the maraschino
cherry garnish; decrease sugar to 2 tablespoons.

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

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