Black Forest Cherry Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Black Forest Cherry Cake
Categories: Cakes, Chocolate
Yield: 1 servings

1 3/4 c All purpose flour
1 ts Baking powder
1/2 ts Salt
2 oz Semisweet chocolate
1 Butter
3/4 c Granulated sugar
4 Eggs
1 ts Almond extract
Filling and topping:
2 c Whipping cream
2/3 c Confectioners sugar
1/3 c Kirsch
16 oz Canned pitted red tart
-cherries
Drained/reserve liquid
12 Maraschino cherries w/stems
Chocolate curls

CAKE: 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.

FILLING AND TOPPING: 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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