Black Forest Cherry Cake

By nurseliz

Ingredients

• lling:
• 2/3 cup sugar $
• 2/3 cup cranberry juice cocktail
• 1/4 cup water
• 3 tablespoons cornstarch
• 2 (14.5-ounce) cans pitted tart cherries in water, drained
• Cake:
• 7 3/4 ounces all-purpose flour (about 1 3/4 cups)
• 2 cups sugar $
• 3/4 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup nonfat buttermilk
• 1 cup fat-free milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 2 large eggs $
• Cooking spray $
• 2 cups frozen reduced-fat whipped topping, thawed
• 1 tablespoon kirsch (cherry brandy)
• 1/2 ounce dark chocolate curls

Preparation

Step 1

1. To prepare filling, combine first 4 ingredients in a large saucepan; stir until cornstarch dissolves. Heat pan over medium-high heat; bring to a boil, stirring constantly. Cook 1 minute or until sugar mixture is very thick, stirring constantly. Remove sugar mixture from heat. Stir in cherries. Cool completely; cover and set aside.
2. To prepare cake, preheat the oven to 350°.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Combine buttermilk, milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add buttermilk mixture to sugar mixture; beat with a mixer at medium speed just until well blended (batter will be thin).
4. Pour batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire rack.
5. Place 1 cake layer on a plate, and spoon half of cherry mixture (about 1 1/2 cups) evenly over the top, leaving a 1/4-inch border around edges. Combine whipped topping and kirsch in a small bowl. Spoon 1 cup whipped topping mixture evenly over cherry mixture. Top with remaining cake layer. Spoon remaining 1 1/2 cups cherry mixture onto cake layer, leaving a 1/2-inch border around edges. Spoon remaining 1 cup whipped topping mixture onto cherry mixture, leaving a 2-inch border from the edge of the cake layer. Garnish with chocolate curls. Cover loosely, and chill until ready to serve

Nutritional Information
Amount per serving

Calories: 295
Fat: 6.4g
Saturated fat: 2.3g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 1.2g
Protein: 4.4g
Carbohydrate: 58.2g
Fiber: 2.1g
Cholesterol: 27mg
Iron: 1.9mg
Sodium: 259mg
Calcium: 70mg