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Black Forest Chocolate Cherry Cake

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

20 oz. can tart cherries, drained
1/2 cup port wine
1 tablespoon Kirsch
3 drops almond extract

3 ounces semisweet chocolate
3 tablespoons Kirsch
1 egg, well beaten
1 cup heavy cream
2 tablespoons sugar

6 tablespoons unsalted butter
16 oz pkg confectioner's sugar, sifted
1/4 cup light cream
1 1/2 teaspoons vanilla extract

Combine all ingredients in a bowl and refrigerate overnight. Drain

Preheat oven to 350 degrees, grease and flour 2 nine inch round
cake pans. In a large mixing bowl beat egg whites until soft peaks
form. Gradually add in 1/2 cup sugar, beating until soft peaks from
again. In a large mixer bowl sift together flour, 1 cup sugar and
salt. Add oil and 1/2 cup milk.

Beat for 1 minute at medium, on electric mixer, scraping down side
of bowl often. Add remaining milk, egg yolks and chocolate. Beat
1 minutes longer, scraping down sides of bowl frequently. Gently
fold in egg whites. Pour into prepared pans and bake for 30 - 35
minutes. Let cool 10 minutes then remove from pans and allow to
cool completely on racks. Split each layer in half, horizontally,
to make 4 thin layers. Set aside.

In the top of a double boiler, combine Kirsch and chocolate. Stir
until melted and smooth. Slowly stir into egg. In a mixing bowl
whip cream with sugar. Fold cream into chocolate. Refrigerate and
chill for 2 hours.

In a large mixer bowl cream butter and gradually add in half the
sugar. Beat in 2 tablespoons cream and the vanilla extract.
Gradually blend in remaining sugar, adding enough cream to make it
a 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 of the layer you just frosted. Make another
ridge 2 inches in from the outside edge. Chill 30 minutes. Fill
the space between the two ridges with the cherry filling.

Spread second layer with chocolate mousse and place unfrosted side
atop first layer. Chill 30 minutes. Whip 2 cups whipped cream with
2 tablespoons sugar and 1 teaspoon vanilla extract. Spread third
layer with 1 1/2 cups whipped cream and place atop second layer.
Top with fourth layer. Frost sides of cake with 1/4 cup whipped
cream. Sift confectioner's sugar over top. Garnish with dollops of
remaining whipped cream, maraschino cherries and chocolate curls.
Chill 2 hours before serving.


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