Black Forest Cake

• 6 Tbsp. unsifted Dutch process cocoa powder
• 6 Tbsp. sifted cake flour
• 1 c. plus 2 Tbsp. granulated sugar
• 1/8 tsp. salt
• 8 large egg whites
• 1 tsp. cream of tartar
• 1 1/2 tsp. vanilla extract
• 1 (1 lb.) can water packed pitted sour cherries, drained (reserve 1/2 c. juice)
• 2 Tbsp. water
• 1 tsp. unflavored gelatin
• 4 tsp. light brown sugar
• 2 tsp. cornstarch
• 1/2 tsp. grated lemon rind
• 1/3 c. heavy cream
• 4 tsp. confectioners sugar
• 1/3 c. ice cold evaporated skim milk
• 1 tsp. lemon juice

1. Preheat the oven to 375u0b0.
2. Line the bottoms of 2 (8-inch) round layer cake pans with wax paper.
3. On a sheet of wax paper, sift together the cocoa powder, flour, 1 cup of the granulated sugar and the salt.
4. Set aside.

dutch, cake flour, sugar, salt, egg whites, cream of tartar, vanilla extract, water, water, unflavored gelatin, light brown sugar, cornstarch, lemon rind, heavy cream, confectioners sugar, milk, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067241 (may not work)