BLACK FOREST CHERRY CAKE

BLACK FOREST CHERRY CAKE

Ingredients:
Cake:
1 slightly beaten egg
1-2/3 C. granulated sugar
1-1/2 C. milk
3 squares (3 oz.) unsweetened baking chocolate, cut up
1-3/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C. shortening
1 tsp. vanilla
2 eggs
1 pt. whipping cream (whip with sweeting you prefer)
Cherry Filling:
Drain 1 16-oz. can of pitted dark sweet cherries, reserving 1/2 cup liquid. Halve cherries, and pour 1/3 cup Kirschwasser over them.Let stand 2 hours or overnight. Reserve a few cherry halves for garnish.
Combine 4 tsp. cornstarch and reserved liquid, add cherry-Kirsch mixture. Cook and stir until bubbly. Cool.
Instructions:
Preheat Oven at 350 F.
Grease & lightly flour 2 9-1/2″ round baking pans. Combine beaten egg
2/3 cup sugar, 1/2 cup milk, and chocolate. Cook and stir until mixture just boils. Cool. Combine flour, soda & salt. Beat shortening 30 seconds, add remaining sugar & vanilla, beat until fluffy. Add the 2
eggs, beating 1 minute after each. Add dry
ingredients and remaining 1 cup milk alternately to beaten mixture, beating after each addition.
Stir in chocolate mixture, turn into pans. Bake for 25-30 minutes.Cool 10 minutes on racks, remove from pans, cool.To assemble, place 1 cake layer on a serving plate, spread with cherry filling and whipped cream. Place 2nd layer on top, frost with whipped
cream and garnish with reserved cherry halves and shaved chocolate curls.
Note:
This recipe originally called for using a plain buttercream frosting in place of whipped cream, but all the versions I have had in restaurants use whipped cream instead. Use your discretion. You can also add a little kirsch to the whipped cream.