Black Forest Cake No. 4

• 2 cups flour, all-purpose plus 2 tablespoons
• 1 1/2 teaspoon baking powder
• 3/4 teaspoons baking soda
• 3/4 teaspoons salt
• 2 cups sugar
• 3/4 cups cocoa powder
• 1/2 cup butter, unsalted
• 3 large eggs
• 1 cup milk
• 1 tablespoon vanilla extract
• 3 cups whipped cream
• 13 cup powdered sugar sifted
• 21 ounces cherry pie filling

1. Combine first 6 ingredients in a mixing bowl.
2. Stir until well mixed.
3. Add shortening, milk and vanilla; beat mixture 3 minutes at Low speed of electric mixer, scraping sides of bowl occasionally.
4. Grease two 9 inch round cake pans; line bottoms with waxed paper.
5. Pour batter into pans.
6. Bake at 350F (180C) for 30 to 35 minutes, or until a wooden toothpick inserted in center comes out clean.
7. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
8. Split cake layers in half horizontally to make 4 layers.
9. Make fine crumbs, using 1 cake layer; set crumbs aside.
10. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
11. Place 1 cake layer on cake platter; spread with 1 cup whipped cream, and top with 3/4 cup cherry pie filling.
12. Repeat with 2nd layer, and then top with 3rd cake layer.
13. Frost sides and top with whipped cream, reserving a small amount for garnish.
14. Pat cake crumbs generously around sides of cake.
15. Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top.
16. Chill well.
17. NOTE: You can add several layers as required by baking more batter.

flour, baking powder, baking soda, salt, sugar, cocoa powder, butter, eggs, milk, vanilla, whipped cream, powdered sugar, cherry pie filling

Taken from recipeland.com/recipe/v/black-forest-cake-no-4-1566 (may not work)