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2 eggs, separated
1/2 cup sugar
1 3/4 cup sifted cake flour
1 cup sugar
3/4 teaspoon soda
1 teaspoon salt
1/3 cup salad oil
1 cup milk, divided
2 ounces unsweetened chocolate, melted and cooled

Beat egg whites until soft peaks form. Gradually add the 1/2 cup
sugar, beating until peaks form again. Sift together flour, 1 cup
sugar, and salt into mixing bowl. Add oil and 1/2 cup milk. Beat
for 1 minute at medium speed with mixer, scraping down sides of
bowl often. Add remaining milk, yolks, and chocolate. Beat for
1 minute longer, scraping down sides of bowl frequently. Gently
fold in egg whites.

Pour into 2 greased and floured 9-inch round pans. Bake at 350
degrees F for 30 to 35 minutes. Cool for 10 minutes and remove
from pans. Cool thoroughly. Split each layer horizontally in half
to make 4 thin layers; set aside.

20-ounce can pitted tart red cherries, drained
1/2 cup port wine
1 tablespoon Kirsch
3 drops almond extract

Combine all ingredients. Chill for 3 to 4 hours or overnight. Drain

3 ounces semi-sweet chocolate
3 tablespoons Kirsch
1 egg, well beaten
1 cup whipping cream
2 tablespoons sugar

Combine chocolate and Kirsch in top of double boiler; stir over
(not touching) boiling water until smoothly melted. Slowly stir
into egg. Whip cream with sugar; fold into chocolate. Chill 2

Prepare Butter Frosting and chill for 30 minutes before assembling cake.

6 tablespoons unsalted butter
1 (16-ounce) package sifted confectioners' sugar
1/4 cup light cream
1 1/2 teaspoons vanilla

Cream butter. Gradually add half the sugar, blending well. Beat
in 2 tablespoons of the cream and the vanilla. Gradually blend in
remaining sugar. Add enough cream to make of spreading consistency.

Spread 1/2 cup frosting on the cut side of a cake layer. With
remaining frosting, make 1 ridge 1/2 inch wide and 3/4 inch high
around the outside edge of the same layer. Make another ridge 2
inches from outside edge. Chill 30 minutes. Fill the space between
the two ridges with Cherry Filling. Spread second layer with
Chocolate Mousse and place unfrosted side atop the first. Chill
30 minutes.

Whip 2 cups whipping cream with 2 tablespoons sugar and 1 teaspoon
vanilla. Spread third cake layer with 1 1/2 cups whipped cream
and place atop second layer. Top with fourth cake layer. Reserve
1/4 cup whipped cream and frost sides with the remainder. Sift
confectioners' sugar over the top. Garnish with dollops of whipped
cream, maraschino cherries, and chocolate curls. Chill 2 hours
before serving.


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