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Angie

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I am 42 yr old female from maine. I am engaged to a loving man. Also I was born w/ spina bifida and have had many surgeries, But it does not stop me in anyway. Also I am a wiccan/witch and please do judge me Because I am a great person..

I love makeup and doing makeup for others.
More saduisahduiash dsau

  • 27 Rank

  • 2043 Points

Published on: 06 Dec 2008 by angitia41

Black Forest Cake

    For the Cake:
    3/4 cup flour
    3/4 cup Florida Crystals sugar
    1/4 cup cocoa
    1 tsp. baking soda
    1/2 tsp. salt
    1 tsp. vanilla extract
    1 tsp. cider vinegar
    1/2 cup vegetable oil
    1 cup water

    For the Fillings:
    1 3/4 cup canned sour cherries, drained and juice reserved
    1 oz. arrowroot powder
    1/2 cup plus 2 Tbsp. vanilla soy milk
    1 1/2 Tbsp. fine cornmeal
    1 tsp. vanilla extract
    1/4 cup Earth Balance margarine

    To Assemble:
    2 tsp. cherry brandy
    Vegan chocolate shavings, to garnish
    Maraschino cherries, to garnish

     To Assemble:
    2 tsp. cherry brandy
    Vegan chocolate shavings, to garnish
    Maraschino cherries, to garnish

    For the Cake:
    • Preheat the oven to 375°F.
    • Grease an 8-inch round cake pan and line with parchment paper. Lightly dust with flour.
    • Sift together the flour, sugar, cocoa, baking soda, and salt.
    • Make a well in the center of the dry ingredients. Pour in the vanilla extract, cider vinegar, and vegetable oil. Gradually add the water and stir just until smooth.
    • Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
    • Cool in the pan for 10 minutes. Remove and cool on a wire rack. Cut into 3 layers.

    For the Fillings:
    • In a medium saucepan, mix the reserved cherry juice with the arrowroot powder. Bring to a boil and simmer until thickened. Stir in the cherries and set aside.
    • In another saucepan, gradually add the soy milk to the cornmeal and combine, using a wire whisk. Stir in the vanilla. Cook over medium heat, stirring constantly, until thickened. Remove from the heat and cool.
    • Cream the Earth Balance and gradually combine with the cooled cornmeal mixture until smooth and creamy. To reach the desired consistency, add the soy milk to thin.

    To Assemble:
    • Soak the bottom cake layer in the cherry brandy, then top with the cherry filling, spreading evenly.
    • Top with the middle cake layer.
    • Spread half of the Earth Balance- and-cornmeal filling on the middle cake layer. Top with the remaining cake layer.
    • Spread the remaining filling over the entire cake.
    • Garnish with the vegan chocolate shavings and the maraschino cherries.

    Makes 10 servings

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