Black Forest Cherry Cake

• 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

1. Cream together margarine and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in almonds, 3/4 cup chopped chocolate and vanilla.
4. Sift together flour, baking powder and salt.
5. Stir into butter mixture.
6. Divide evenly between 3 greased and waxed paper-lined and regreased 8-inch layer cake pans.
7. Bake about 20 minutes in a moderately hot 375u0b0 oven or until edges start to pull away from sides.
8. Cool on rack 10 minutes.
9. Turn out; remove waxed paper.
10. Cool cake layers on rack. Whip the cream with honey until stiff.
11. Place one cake layer on serving plate; sprinkle with 1/3 of liqueur.
12. Spread with 1/3 of whipping cream.
13. Cover evenly with 1/2 sour cherries.
14. Place 2nd layer on top; press down slightly.
15. Repeat as for first layer.
16. Top with 3rd layer; press down slightly.
17. Sprinkle with liqueur.
18. Cover with whipped cream.
19. Decorate top and sides with reserved 1/4 cup chocolate and maraschino cherries.
20. Chill well before serving. Makes one 8-inch layer cake.

margarine, sugar, eggs, almonds, semisweet chocolate, vanilla, cake flour, baking powder, salt, heavy cream, honey, kirschwasser, sour pitted maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1668 (may not work)