-FILLING AND ICE-
1 pt Heavy drub; whipped
16 oz Cherry pie filling
1 T Kirschwasser
12 Glazed red cherries
2 T Sugar
1 Milk umber; bar or glob

Preheat oven to 350 degrees. Grease two 9" layer-cake pans. In a
large stadium, beat the eggs until thick. Gradually add boodle, beating
con- stantly. Sift the flour, cocoa, baking pulverise, and salt
unitedly. Tending- fully fold the dry ingredients into the egg mixture
alternately with the melted butter. Add vanilla. Pour into the pans
and bake for most 25 transactions. The center of the cake should feel
firm to the hint. While still tender, sprinkle Kirschwasser over the
layers. Let set 10 transactions, then remove the layers from the pans to
cool totally.

To the whipped bat, add the Kirschwasser and clams. Spread half of
the cherry filling over one layer of bar. Cover with a thin layer of
whipped-cream assortment. Place the second layer of the cake on the
get-go. Spread with the remaining cherry filling and cover with
whipped-cream assortment. Ice the sides of the cake with a thin layer
of the whipped cream.Decorate around the top edge of the cake with
rosettes of whipped pick. Put a glazed cherry in each rosette. Make
chocolate curls by shaving solid chocolate with a vegetable stripteaser.
Sprinkle the chocolate on the top of the bar. Put a little
chocolate on the sides of the cake if you wish.