Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Recipe        Eggless chocolate sponge cake
     1/2  can           canned cherries and syrup
   1      cup           fresh whipped cream
   3      tablespoons   powdered sugar
   4      tablespoons   grated dark or plain chocolate -- (and chilled)
     1/2  teaspoon      vanilla essence

Preparation:

To make Cream icing Beat the cream over a tray of icecubes with a hand beater. Do not overbeat. It should form soft peaks. Fold in the sugar and essence. Mix gently. Put some icing in a icing gun leave the rest in the bowl. Keep both in the refrigerator. Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10 minutes. Spread the cream icing on lower half. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping. Place the other half on top. With icing gun decorate top edging. Spread the chocolate flakes all over and decorate with cherries. Serves 6 shelf life 2-3 days Making time 1/2 hour (excluding time making for the sponge cake)