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Black Forest Cake II
August 13, 2001

This cake was just great. I didn't have cherry liquer and so I used the syrup from the cherry jars, and it came out great. One thing I noticed is that the leftovers a day or two later seemed to taste even better, with the cake being extra moist and all soaked through. The whipped cream topping keeps OK too but for the best taste I would suggest putting the entire cake together a day or so in advance of when you will be using it (to give plenty of time for the layers to soak through), and then just frost with whipped cream right before serving. I also found it necessary to chill the coffee icing before use, to thicken it.

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