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Black Forest Cherry Cake

1 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 oz semisweet chocolate
1 stick butter
3/4 cup granulated sugar
4 eggs
1 teaspoon almond extract

2 cups whipping cream
2/3 cup confectioners sugar
1/3 cup kirsch
16 oz can pitted red tart cherries drained (reserve liquid)
12 maraschino cherries w/stems
Chocolate curls

Need two 9-inch round cake pans. In a bowl, combine flour, baking
powder and salt. In double boiler or microwave, melt chocolate over
low heat. Cool. In another mixing bowl, cream butter and sugar
until light and fluffy. Add eggs, 1 at a time, beating after each
addition. Add melted chocolate and gradually add the flour mixture.
Add almond extract. Pour batter into greased and floured pans. Bake
in a preheated 350 degree oven for 30-35 minutes, or until a cake
tester comes out clean. Cool in pan 5 minutes, then on a wire rack.
Cut each layer horizontally, to make four layers.

Need a pastry bag with a star tube. In a mixing bowl, beat cream
until stiff. Gradually add confectioners' sugar. Sprinkle 1/3
kirsch on a layer of the cake. Cover with whipped cream and add
1/3 of the drained cherries. Place a second layer on top and repeat.
Then a third. Top the cake with a fourth layer. Spread 2/3 of the
remaining whipped cream on the top and sides of the cake. Place
last amount of whipped cream in a pastry bag and pipe rosettes of
whipped cream around the top edge. Top rosettes with stemmed cherries
and garnish top center and sides with chocolate curls (made by
shaving a chocolate bar with a vegetable peeler).


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