Visiting Maids

Recipe of the Week: Black Forest Cake
by Sylvia Reynoso Gala

For the cake:

1 cup softened Magnolia Gold butter
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
4 eggs
1-1/4 cups breakfast cocoa
1-1/2 cups Magnolia fresh milk, cold
2-1/2 cups all-purpose flour

For the icing:

1 tall can condensed milk
1/4 cup Magnolia Gold butter
1/2 cup chocolate chips

reheat oven 350°F or 175°C.

Line two 9 inch pan with waxed paper.

For the cake:

Beat in a big bowl at high speed with a hand mixer the butter, granulated sugar, salt, baking powder, baking soda, and vanilla. When mixture is creamy, add eggs, one at a time, and beat until blended.

Turn mixer to low speed and add the cocoa, cold milk, and flour.

When mixture is almost blended, raise speed to high and beat for two more minutes.

Pour into prepared pans and bake for 25 to 30 minutes or until a cake tester or toothpick inserted in center of cake comes out clean. Cool. Remove from pan.

For the icing:

Put in a pressure cooker the can of condensed milk with enough water to cover the top of the can. Be sure to peel the paper label to avoid staining the insides of the pressure cooker. Cook for 20 minutes. Cool the pressure cooker before opening. Let the can cool down before opening.

Melt over low fire the butter and chocolate chips. Put in a bowl with the cooked condensed milk. Beat until creamy. Drizzle or spread over top of cake(s).

Top with cherries and dark chocolate shavings. Optional - sprinkle sifted powder sugar on top.

Love your work...whatever it is!

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