Preparation / Directions:
Grease and flour 3 cake pans. Preheat oven to 350 degrees. In bowl at high
speed, beat eggs until light and fluffy. Beat in 1 cup sugar; continue
beating until very thick, about 10 minutes. Add vanilla. Sift flour with
cocoa. Fold into egg mixture in fourths,
using a wire whisk. Fold in oleo until combined. Turn into pans. Bake for
minutes or until surface springs back when pressed. Cool in pans for 5
Meanwhile, make syrup. In saucepan, combine sugar with 1/2 cup water; stir
over medium heat to dissolve sugar. Bring to boiling; boil, uncovered, for 5
minutes. Set aside to cool; add Kirsch.
Make glazed cherries.
Beat cream with icing sugar until stiff. Invert 1 cake layer onto cake
plate. Spread glazed cherries over it. Spread with 1 cup whipped cream. Put
2nd layer on spread with cream. Place 3rd layer on, spread top and side with
cream, making 12 cream rosettes around edge (use pastry tube). Refrigerate.
Make chocolate curls with bar. Using vegetable parer, scrape across bar.
Refrigerate. Put curls in center of cake, mounding, cover rest and sides
Combine cherries and Kirsch; let stand for 1 hour.
In saucepan, combine cornstarch and 1/3 cup cherry juice; stir to dissolve
cornstarch. Stir in remaining juice; bring to boiling. Reduce heat; simmer
for 5 minutes until thickened and translucent. Cool completely. Add
in Kirsch to cooled cornstarch mixture; mix well. Use to fill cake.