Do you have the Black Forest Cake recipe from the 1970s red plaid cookbook?
When I first started baking (around 1970), the BHG Cook Book had a Black Forest Cake recipe that provided layers of filling (from the bottom up) of cherries held in place by chocolate frosting with a ridge at the edges, chocolate mouse, and whipped cream. I lost the book thru several moves. It seems that the latest BHG Cook Book does not have this recipe. Is there any way of retrieving it? Port St. Lucie, Florida
Submitted by cpa28761

You're in luck! Here is the recipe:

Black Forest Cake

Beat 2 egg whites till soft peaks form. Gradually add ½ cup sugar, beating till stiff peaks form. Sift together 1 ¾ cups cake flour, 1 cup sugar, ¾ teaspoon soda, and 1 teaspoon salt into mixing bowl. Add 1/3 cup salad oil and ½ cup milk; beat 1 minute at medium speed on electric mixer. Scrape bowl often

Add ½ cup milk, 2 egg yolks, and two 1-ounce squares unsweetened chocolate, melted and cooled. Beat 1 minute longer, scraping bowl frequently. Gently fold in egg whites. Pour into two greased and lightly floured 9x1 ½-inch round pans. Bake in 350 degree F. oven for 30 to 35 minutes . Cool 10 minutes; remove from pans. Cool thoroughly. Split each layer in half making 4 thin layers. Set aside.

Cherry Filling: Combine one 1-pound 4-ounce can pitted tart red cherries, drained, ½ cup port, 1 tablespoon kirsch, and 3 drops almond extract. Chill 3 to 4 hours or overnight. Drain.

Chocolate Mousse: Combine three 1-ounce squares semisweet chocolate and 3 tablespoons kirsch in top of double boiler; stir over hot, not boiling water till chocolate melts and mixture is smooth. Slowly stir into 1 well-beaten egg (use pasteurized). Whip 1 cup whipping cream and 2 tablespoons sugar; fold into chocolate. Chill 2 hours.

To Assemble: Spread ½ cup butter frosting on the cut side of a cake layer. With remaining frosting, form one ridge ½ inch wide and ¾ inch high around outside edge of same cake layer; make another ridge 2 inches from outside edge. Chill 30 minutes. Fill spaces with Cherry Filling. Spread second cake layer with Chocolate Mousse and place unfrosted side atop first. Chill 30 minutes. Whip 2 cups whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla. Spread third cake layer with 1 ½ cups whipped cream and place on top of the second layer. Top with fourth cake layer. Reserving ¼ cup whipped cream, frost sides with remainder. Sift powdered sugar over top. Garnish with dollops of whipped cream, maraschino cherries, and chocolate curls. Chill 2 hours.

Answered by BHGFood