Black Forest Cake

Robin Hood^® Product: 15630 Robin Hood Ultra Chocolate Cake Mix

YIELD: Approximate yield 52 complete cakes or 635 cupcakes at 56g (2oz)

Kg:	g:	Ingredient:	Lb:	oz:
20	0	Robin Hood Ultra Chocolate Cake Mix	44	0
4	900	Water (A)	10	12
4	600	Water (B)	10	0
3	700	Water (C)	8	4
2	400	Vegetable Oil	5	4

Equipment:
Mixer: 4 Speed upright with a paddle attachment.

Preparations:

1. Place the cake mix and water (A) into the mixing bowl. Mix on 1st speed for 1 minute. Scrape the bowl and paddle. Mix a further 2 minutes on 2nd speed.

2. Add water (B) on 1st speed; scrape bowl and paddle, mix for 2 minutes on 2nd speed.

3. Add water © and vegetable oil over 1 minute on 1st speed. Scrape bowl and paddle. Mix for 2 minutes on 1st speed.

Batter Temperature: 21°C (70°F).

Scale at 340G into lightly greased 8” round cake pans. Place on baking tray to bake.

For full slab cakes, scale at 4kg (9lbs).

Bake at 190°C (375°F) in a conventional reel oven or 178°C (350°F) in a rack oven for approximately 22 minutes. Slabs will take longer.

Black Forest Cake.

· Use 2 cakes, slice to make 4 layers.

· Spread a thin layer of whipped topping and cherry pie filling on each layer.

· Layer all the cake pieces together. Flay ice the sides and top with whipped topping.

· Pipe 8 rosettes around the edge of the top of the cake. Garnish with a cherry.

· Garnish the side of the cake with shaved chocolate. Place shaved chocolate on top to complete.