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Black Forest Cherry Cake

16-oz can pitted dark sweet cherries, liquid reserved
1/3 cup Kirschwasser

1 slightly beaten egg
1 2/3 cups granulated sugar
1 1/2 cups milk
3 squares (3 oz.) unsweetened baking chocolate, cut up
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1 tsp. vanilla
2 eggs
1 pint whipping cream (whip w/sweeting you prefer)

Drain 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.

Grease and 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 and salt.
Beat shortening 30 seconds, add remaining sugar and 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 at 350F for 25 to 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.


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