What's the real German cake recipe?!

Here's a link to authentic German recipes with a Rum cake in particular.

http://www.thegermankitchen.com/index.ph…

Also, there is a Wikiipedia article on German Black Forest Cake so maybe that can give you some ideas too.

Note: If you want to add rum soaked cherries then hears and easy trick.About 3-4 days prior to using them... pick up a small bag of dried cherries. Place the cherries in an airtight container, a large glass jar is best. Top them off with a bit of rum. A small bottle of Bacardi rum or the equivalent should do the trick-dark rum is better). Seal up the jar and let the cherries stand in a cool (not cold) place like your cupboard. Oh yeah, don't let your friend see the jar or you'll ruin the surprise...the "trick up your sleeve". He definitely won't see it coming. Also, when you use the cherries you only need to remove the cherries with a slotted spoon but save the rum! The rum can be used for other things...as it is full of cherry flavor. Don't squeeze out the rum from the cherries but you don't want them too soggy or they'll make the cake super soggy. Now, the rum that you saved can either be used to drizzle all over the (cooled) finished cake or served in a little glass accompanying your slice of cake to the lucky recipient. You can also use some of the cherries to decorate the cake on top.

Regardless how this cake turns out your friend should feel extremely lucky to have a friend like you. It is ALWAYS the thought that counts.

I'm a personal chef.

OKAYS YU FISRT GETS TEH AWSUM SAUSE AND MIXS WITHS TEH............AWSUM POWDEH?

any way sorry dont know, but i bet there is billions of recipeis online!

Black forest gateaux

I've been a baker for over 25 years and have never heard of rum in a Black forest gateaux. The liqueur used is kirsch, a cherry liqueur that matches with the cherries which are, yes, real. The sour version is used herein to give depth of flavor.

There is no "de-fatting" this cake. It is a special occasion cake and as such has no business being reduced in fat or calories.

I do hope you get a chance to try this. It is worth every effort and calorie

Ingredients
1 cup all-purpose flour
3/4 cup cake flour
2/3 cup unsweetened cocoa powder, sifted
1/2 tablespoon baking soda
1 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon brewed espresso
1 cup buttermilk
1/2 cup sour cream
1/4 cup kirsch
1/2 cup butter
2 ? cups powdered sugar
3 cups pitted and halved sour cherries
2 cups heavy whipping cream
1 tablespoon powdered sugar
2 teaspoons nonfat dry milk
1 tablespoon kirsch

Method
Heat oven to 350F. Grease and dust two 8 inch round pans with cocoa powder.

Sift together flour, cocoa, baking soda and salt. Set aside.

Cream butter and sugar until light and fluffy. Beat in eggs, vanilla and espresso.

Separately blend buttermilk and sour cream together until well combined.

Beat flour mixture, alternating with buttermilk and sour cream, into the creamed mixture until combined. Bake 40 minutes, or until the cakes begin to pull away from the sides of the pans.

Cool completely.

Cut each layer in half, horizontally, making 4 layers total. Brush layers with the ? cup kirsch.

In a medium bowl, cream the butter until light and fluffy. Add sugar; beat until smooth. If the consistency is too thick, add a couple teaspoons milk. Spread first layer of cake with 1/3 of the filling, topping with 1/3 of the cherries. Repeat with the remaining layers.

In a separate bowl, whip the cream to stiff peaks. Beat in sugar, dry milk and kirsch. Frost top and sides of cake.