Black Forest Cake

Ingredients

All-purpose flour

2 cups

Granulated sugar

2 cups

Cocoa powder

3/4 cup, unsweetened

Baking powder

1 1/2 teaspoons

Baking soda

1 1/2 teaspoons

Salt

1 teaspoon

Vegetable oil

1/2 cup

Milk

1 cup

Eggs

2 large

Vanilla extract

2 teaspoons

Boiling water

1 cup

Cherry pie filling

2 cups

Whipped cream

3 cups, whipped

Chocolate shavings

1 cup, for garnish

Cherry schnapps (optional)

1/4 cup

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth.
4. Carefully stir in the boiling water until the batter is well combined (the batter will be thin).
5. Evenly pour the batter into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
7. Once the cakes are completely cool, place one layer on a serving plate. Spread half of the cherry pie filling over the top. Add the second layer and repeat the process with the remaining cherry filling.
8. Top with the third cake layer.
9. Frost the top and sides of the cake with whipped cream, smoothing it out evenly. Garnish with chocolate shavings and a drizzle of cherry schnapps, if desired.
10. Refrigerate the cake for at least 1 hour before slicing and serving to allow the flavors to meld.