INGREDIENTS

INSTRUCTIONS

FILLING & TOPPING
From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Date: 21 Oct 1993 06:32:07 GMT
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).
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
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