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Archive for 10/01/2019

Schnitzel and Kuchen, 10-2-19

It’s October already, can you believe it! The forecast for tomorrow is cold and rainy with a chance of snow in the morning, a perfect day for some German comfort food. Did you know that kuchen is the official state dessert of South Dakota? We order our kuchen from Pietz’s Kuchen Kitchen in Scotland, SD. http://www.kuchenkitchen.com/ Tomorrow we’ll be serving their blueberry, strawberry rhubarb, cherry, peach and cottage cheese flavors.

Here’s a link to a story on the history of kuchen and a recipe for traditional German kuchen from South Dakota magazine. https://www.southdakotamagazine.com/cooking-kuchen

Last week we made 480 servings of Black Forest Cake. It’s moist and chocolaty, with a hint of almond and bits of cherries.

Black Forest Cake

480 servings: 12 cakes in 12x20x2 inch pans.  Cut each in 40 pieces (8×5)

Each Cake: (Make 12 times)

2 pkg (18.25 oz each) devil’s food cake mix with pudding (Total: 24 pkg)

6 eggs (Total: 6 dozen)

2 Tbsp almond extract  (Total: 1 1/2 cups)

2 21 oz cans cherry pie filling (Total: 504 oz, about 5 #10 cans)

2 cups semi-sweet chocolate chips (Total: 24 cups)

Mix together dry cake mix, eggs, extract, pie filling and chocolate chips, and stir until just combined.  Pour batter into greased pan.

Bake at 325* convection for 45 minutes or until center of cake springs back or toothpick comes out clean. Remove from oven and cool.

Glaze:

Melt chocolate with butter and milk, either in double boiler or in microwave (about 1 1/2 minutes on high).  Stir in sifted powdered sugar and beat until well blended. Spread over cooled cake. (It’s best to do one cake at a time, because glaze will be difficult to spread on cake as it cools.)

1 cup semi-sweet chocolate chips (12 cups)

2 Tbsp butter (Total: 1 1/2 cups)

1/4 cup milk (Total: 3 cups)

1 cup powdered sugar (Total:  12 cups)

Top cakes with cool whip or whipped cream and a maraschino cherry to serve.

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