---------- 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
            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).