Here are two of the cake recipes, as they were handy. I'll get the
other ones together in a day or so.

Schwarzwälder Kirschtorte Serves 12

CHOCOLATE GENOISE
8 ounces bittersweet chocolate
1 cup boiling water
8 large eggs
1 teaspoon vanilla extract
1 cup superfine (caster) sugar
1½ cups sifted cake flour

CHERRIES w/SYRUP*
2 1-pound cans morello cherries
(OR red sour cherries)
¾ cup superfine (caster) sugar
1¼ cup cherry liquid
¼ cup Kirsch

KIRSCH FILLING
2 cups confectioner’s (icing sugar, sifted)
2/3 cup unsalted butter
2 egg yolks
2 tablespoons heavy cream
2 tablespoons Kirsch

CHOCOLATE BUTTERCREAM
9 ounces semisweet chocolate
¾ cup superfine (caster) sugar
3 tablespoons water
3 egg yolks
1 cup unsalted butter, softened
2 tablespoons vegetable shortening (optional)

CREAM TOPPING
1 cup heavy cream
2 tablespoons superfine (caster) sugar
½ teaspoon vanilla extract
½ teaspoon Kirsch

DECORATION
12 maraschino cherries w/stems
¼ cup Kirsch
1 bar semisweet chocolate (for chocolate curls)


CHOCOLATE GENOISE
Preheat oven to 350º F.
Prepare two 9-inch by 2-inch pans (or two 9-inch springform pans),
greased, bottoms lined with parchment, and then greased again and
floured. In a heavy saucepan bring the chocolate and water to a boil
over low heat, stirring constantly. Simmer, stirring, for 5 minutes or
until the chocolate thickens to a pudding-like consistency. (It will
fall from the spoon and pool slightly before disappearing.) Cool
completely. In a large mixing bowl, beat the eggs, vanilla extract and
sugar with the whisk beater on high speed for 10 minutes or until triple
in volume. (A hand beater may be used but it will be necessary to beat
for at least 20 minutes.) Sift ½ the flour over the egg mixture and
fold it in gently but rapidly with a slotted skimmer or large rubber
spatula until some of the flour has disappeared. Repeat with the
remaining flour until all flour has disappeared. Fold in the chocolate
mixture until incorporated. Pour immediately into the prepared pans
(they will be about 2/3 full) and bake 30 to 35 minutes or until a
tester inserted in the centers enters as easily as it does when inserted
closer to the sides. The cakes rise to the tops of the pans during
baking and will lower slightly when done, pulling slightly away from the
sides. Avoid opening the oven door before the minimum time or the cakes
could fall. Loosen the sides of the cakes with a small metal spatula
and unmold at once onto lightly greased racks. Reinvert to cool. The
firm upper crusts prevent falling. Trim the bottom and top crusts and
split each layer in half horizontally to make (4) ½” layers, when ready
to complete the cake.

CHERRIES w/SYRUP
Drain the cherries for 30 minutes, reserving 1 cup cherry liquid.
In a medium saucepan combine the cherry liquid and sugar and bring to
a
boil, stirring constantly, until sugar dissolves. Boil briskly,
uncovered, for 5 minutes. Add the cherries and simmer, covered, 1
minute. Remove from the heat. Transfer the cherries with a slotted
spoon to a jar with tight-fitting lid and add the Kirsch. Boil the
remaining syrup until reduced to 2/3 cup and pour over the cherries.
Cover tightly and swirl to mix. Cool completely and refrigerate until
ready to complete cake. *Note: May be prepared well in advance and
stored.

FILLING
In a large mixing bowl, beat the confectioner’s sugar and butter with
the whisk beater on low speed until well-blended. Add egg yolks,
beating on high speed for 3 to 5 minutes, until light and fluffy.
Gently fold in Kirsch.

CHOCOLATE BUTTERCREAM
Chop the chocolate into small bits and put in a large mixing bowl.
Bring the sugar and water to a boil in a small saucepan, and boil for 1
minute. Pour the boiling sugar mixture over the chocolate and stir
until smooth. If the mixture becomes granular and begins to stiffen,
beat in 2 tablespoons vegetable shortening to smooth it out. Cover and
set aside to cool to room temperature. In another mixing bowl, beat the
egg yolks with the whisk beater until well blended. Add the cooled
chocolate mixture and beat well. Continue to beat on high speed, adding
small bits of butter (about 2 tablespoons) at a time, and beating well
until all the butter is incorporated and the frosting is light and
fluffy.

CREAM TOPPING
Whip cream in a small chilled mixing bowl until frothy. Add sugar,
vanilla and Kirsch. Continue beating until very stiff (almost to
butter).

DECORATION
Macerate maraschino cherries in Kirsch for at least 24 hours prior to
assembling cake. Warm chocolate bar to approximately 80º F., or just
warm enough to prevent splintering. Form chocolate curls by using a
potato peeler drawn against the length of the bar. Chill until ready to
complete cake.

ASSEMBLY
Drain cherries, reserving syrup. There should be about 1 cup, 2
tablespoons of syrup. Add additional Kirsch, if necessary. Transfer
the cakes to a long strip of waxed paper and prick each layer lightly in
several places with the tines of a long fork. Sprinkle the layers
evenly with the syrup and let them rest for at least 5 minutes. Cut out
a cardboard round to fit the diameter of the cake layer. Place bottom
layer on cardboard and spread with 1/3 of the filling. Distribute an
even layer of cherries (so that they are touching) on top of filling.
Place 2nd and 3rd cake layers, repeating with layers of filling and
cherries. Top with 4th cake layer. Wrap cake gently in plastic film
and refrigerate for at least 1 hour for filling to become firm. Remove
cake from refrigerator and discard plastic film. Frost sides only with
chocolate buttercream, using an icing comb to finish and decorate the
sides. Pile the entire amount of cream topping on top of cake. Use an
icing comb or swirl decoratively into an even layer. Place 12
maraschino cherries evenly spaced around perimeter of top and pile
chocolate curls decoratively in center. Cover cake closely and
refrigerate at least 24 hours (48 hours is better), to allow moisture to
equalize and flavors to mellow. Serve chilled.

Combined from various recipes and tinkered with 'til I got it "right".

__________________________________________________ ______________________


* Exported from MasterCook *

Grandmother's Orange Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 Yellow cake mix
4 Eggs
1 Egg yolk
1 Box vanilla pudding
(cooked type)
1/2 cup Vegetable oil
1 cup Water
-----FILLING-----
5 (or 6) oranges
12 Marshmallows
1 cup (scant) sugar
-----FROSTING-----
1 Egg white
Powdered sugar

Combine cake mix with vanilla pudding mix. Grate the rind of one
orange and add to dry ingredients. Mix in eggs and extra yolk,
vegetable oil and water. Beat 3 minutes at high speed. Bake in three
or four 8 or 9 inch layers using time and temperature listed for cake
mix, until cake tests done. Cool on wire rack.

NOTE: If you may substitute a scratch buttercake recipe if you
prefer. Sometimes I do that, although with this cake it's hard to tell
the difference.

Grate the rind from one or two of the oranges. Squeeze all of the
oranges and combine juice with orange rind, marshmallows and sugar.
Bring mixture to a boil and cook until marshmallows are melted and
mixture is syrupy. Cool slightly.

Stack cake, spreading very warm syrup mixture generously on each
layer, including top. There is a lot of syrup and it takes some time
to allow it to penetrate each layer as you stack the cake.

Beat egg white until almost stiff and begin adding powdered sugar.
Add enough powdered sugar to make spreading consistency. Frost sides
of cake only.

Cake should be stored in refrigerator, uncovered, and preferably a few
days before serving.

Traditionally a holiday cake, the middle layer is usually tinted with
food coloring to a deep crimson red. If using 4 layers, tint 2 layers
and alternate tinted and plain layers.

Attributed: Onnie Lougenia Pennington Nichols


--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.