Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Eggs |
| ¾ teaspoon | Vanilla |
| ⅔ cup | Sugar |
| ⅓ cup | Cocoa |
| ⅓ cup | Sifted flour |
| 6 tablespoons | Clarified butter |
| ½ cup | Sugar |
| ¾ cup | Water |
| ¼ cup | Kirsch |
| 1 cup | Pitted dark cherries; drained and soaked in the kirsch |
| 2 cups | Heavy cream; whipped |
| ⅓ cup | Confectioner's sugar |
| \N \N | Chocolate curls and maraschino cherries for garnish. |
From: dartji@... (Jim Dart !!!) Date: Fri, 1 Jul 1994 03:08:49 GMT Beat for ten minutes at high speed eggs, vanilla, and ⅔ c sugar. sift together flour and cocoa, fold into egg mixture. add melted butter, stir until JUST mixed. pour into 3 greased and floured 6'' round pans. Bake in 350 oven for 10-15 mins. Cool in pans 5 mins, remove and cool on racks.
Combine ½ c sugar and water in saucepan. boil 5 minutes. cool to lukewarm and add kirsch sprinkle over cake layers. Fold confectioner's sugar into whipped cream. spread one layer of cake with cream, sprinkle on ½ the cherries. put second layer on top and repeat. put last layer on top and frost top and sides with remaining cream. Garnish.
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