Black Forest Cherry Cake - cooking recipe

Ingredients

1/2 c. margarine or butter
1/2 c. sugar
3 eggs
1/2 c. finely chopped almonds
1 (6 oz.) pkg. semi-sweet chocolate pieces, finely chopped
1 tsp. vanilla
3/4 c. sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
1 c. heavy cream
2 Tbsp. honey
1/2 c. Kirschwasser or 1/2 c. cherry brandy
2 (1 lb.) cans sour pitted maraschino cherries, well drained

Preparation

Cream together margarine and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in almonds, 3/4 cup chopped chocolate and vanilla.
Sift together flour, baking powder and salt.
Stir into butter mixture.
Divide evenly between 3 greased and waxed paper-lined and regreased 8-inch layer cake pans.
Bake about 20 minutes in a moderately hot 375\u00b0 oven or until edges start to pull away from sides.
Cool on rack 10 minutes.
Turn out; remove waxed paper.
Cool cake layers on rack. Whip the cream with honey until stiff.
Place one cake layer on serving plate; sprinkle with 1/3 of liqueur.
Spread with 1/3 of whipping cream.
Cover evenly with 1/2 sour cherries.
Place 2nd layer on top; press down slightly.
Repeat as for first layer.
Top with 3rd layer; press down slightly.
Sprinkle with liqueur.
Cover with whipped cream.
Decorate top and sides with reserved 1/4 cup chocolate and maraschino cherries.
Chill well before serving. Makes one 8-inch layer cake.