Acapulco-style Princess Black Forest Cake


  • 1/4 cup butter or margarine sugar
  • 2 eggs
  • 10 Tbsp milk
  • 1 cup cake flour
  • 1/2 tsp salt
  • 2 Tbsp cocoa
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp water
  • 2 Tbsp kirsch
  • 1/2 cup raspberry preserves
  • 2 17 oz cans dark sweet cherries, drained
  • 3 1/2 cups whipped cream (3 1/2-4 cups) chocolate shavings - for garnish


Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.

Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350° F for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.

Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve.

Makes 6 to 8

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