Black Forest Cake

2 c flour, sifted
1/4 t salt
1 1/2 t baking soda
1 (16-1/2 oz) can pitted dark sweet cherries
2 T cornstarch
1/4 c water
1 c butter, softened
2 c sugar
4 eggs
2/3 c buttermilk
1 t vanilla
3 (1-oz) squares unsweetened chocolate, grated
2/3 c boiling water

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans; set aside. In medium mixing bowl, combine flour and salt; set aside.

Drain liquid from cherries into a small saucepan. Bring liquid to a boil over medium heat. Combine cornstarch with 1/4 c water and stir until smooth. Pour cornstarch mixture slowly into boiling juice. Stir constantly until mixture is thickened and bubbly. Add cherries and cool; set aside.

In large mixer bowl, cream butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix buttermilk and soda together. Add flour and buttermilk alternately to creamed mixture, beating well after each addition using electric mixer. Add vanilla.

Melt chocolate in 2/3 c boiling water, stirring until smooth. Add chocolate to cake batter and mix well. Pour batter evenly into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove cake from pans and cool completely on wire racks.

Frost with Chocolate Butter Cream Frosting and Whipped Cream Frosting, recipes below. Spoon Chocolate Butter Cream Frosting into a cookie press fitted with a 1/2-inch nozzle. Start at outer edge of bottom layer of cake and form 3 rings of frosting, working towards the center. Leave 1 1/2 inches between each ring. Make rings 1-inch high. Chill. Fill in between rings with reserved cherry mixture. Place second layer on top of cherries and punch holes in layer with a wooden pick. Sprinkle with kirsch. Spread one-third of Whipped Cream Frosting over second layer.  Place third cake layer on top of whipped cream. Spread top and sides of cake with remaining Whipped Cream Frosting, reserving a small amount for garnish. Garnish with whipped cream rosettes, grated chocolate and maraschino cherries. Refrigerate cake until ready to serve. Makes one 3-layer cake.

Chocolate Butter Cream Frosting

1/4 c butter, softened
2 c sifted powdered sugar
1 egg white
1/2 t vanilla
1 1/2 oz semisweet chocolate, melted
1 T plus 1 t kirsch

Cream butter at medium speed of electric mixer. Add powdered sugar, egg white, vanilla and chocolate and beat until fluffy.

Whipped Cream Frosting

3 c whipping cream
1/2 c sifted powdered sugar
1/4 c kirsch
1 (1-oz) square semisweet chocolate, grated or shaved (optional)
Maraschino cherries (optional)

Beat cream in large mixing bowl at high speed of electric mixer until foamy. Add powdered sugar and kirsch gradually. Beat until stiff peaks form.