BLACK FOREST CAKE I
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.
Provided by Linda Greer
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g
BLACK FOREST CHICKEN
Steps:
- Preheat the oven to 350 degrees F. Line a Large cookie sheet with aluminun foil and spray with non-stick cooking spray.
- Slice the chicken breast lengthwise down the side to butterfly the chicken breast. Open the chicken breast and inside place 2 slices of ham and 1 slice of Swiss cheese. Fold over and place chicken aside, repeat with other chicken breast.
- In a medium bowl, beat eggs. In two separate plates pour flour in one plate and bread crumbs in another. Dip the stuffed chicken breast in flour and lighly coat. Next, dip chicken in egg mixture, then in bread crumbs until completely coated.
- Place on prepared cookie sheet. Repeat with the other stuffed chicken breast. Bake in oven for 25 to 30 minutes or until fully cooked.
- In a small sauce pan heat the gravy. Once chicken is done, place the chicken on a plate and pour gravy over the top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLACK FOREST CHICKEN
This is from IGA. This looks so good; hopefully I'll be able to try it soon. Since I keep I know there is a lactose free cooking cream that is considered pareve, which is good to keep in mind. There will be leftover sauce in the end, and you can use it for ice cream.
Provided by Studentchef
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degree C (350 degree F).
- Season chicken breasts on both sides with pepper.
- Heat oil over medium high heat in an ovenproof pan. Sear chicken breasts for about 1 minute on each side, or until they are golden. Remove from pan and reserve.
- Add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. Add 2 tablespoons of water, scraping brown bits from the bottom of the pan.
- Place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 C (180 F). Season with salt to taste.
- In the meantime, bring cherry juice to boil in a small saucepan. Add chocolate; reduce heat to low and stir until chocolate is melted.
- Add cherries and vanilla and allow to simmer for 5 minutes. Stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. Keep warm.
- Serve chicken breasts on onions with the Black Forest sauce.
Nutrition Facts : Calories 307.6, Fat 15.9, SaturatedFat 5.3, Cholesterol 95.7, Sodium 151.8, Carbohydrate 13.1, Fiber 1.9, Sugar 7.6, Protein 26.9
BLACK FOREST CHICKEN
Make and share this Black Forest Chicken recipe from Food.com.
Provided by Lois M
Categories Chicken Breast
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Lay 4 of the breast halves in a glass baking dish.
- add a layer of white swiss cheese.
- cover with slices of ham.
- top with remaining 4 breast halves (to make a sandwich).
- stir up a can of chicken soup, and pour over breasts.
- Cover with foil, bake at 300 for 2 hours.
- remove foil, cover with grated white cheddar return to oven, uncovered until cheese is melted.
- to serve- cut breasts into 1 1/2" thick slices and lay sideways on platter.
Nutrition Facts : Calories 432.3, Fat 25.4, SaturatedFat 12.5, Cholesterol 140.2, Sodium 748.8, Carbohydrate 3.7, Sugar 0.6, Protein 45.2
BLACK FOREST CHICKEN AND CABBAGE SKILLET
A tasty blend of boneless skinless chicken breasts or thighs sauteed and served with sauteed onions, potatoes and coleslaw mix.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- COOK: CLEAN: Wash hands. Sprinkle chicken with seasoned salt. CLEAN: Wash hands. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet. Add onion, potatoes, coleslaw mix and caraway seed to skillet; mix well, then top with chicken. Cover. Cook 10 to 15 minutes or until vegetables are tender and internal juices of chicken run clear, stirring occasionally. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F for breasts, 180 degrees F for thighs.)
- SERVE: Serve with hot rye rolls, if desired.
- CHILL: Refrigerate leftovers immediately.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 38.3 g, Cholesterol 97.5 mg, Fat 7.7 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 2.4 g, Sodium 311.8 mg, Sugar 2 g
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