BLACK FOREST CAKE

1 dark chcolate cake, baked in 2 round layers
3 tablespoons cherry liqueur or brandy (optional)
2 cups pitted fresh red cherries, 2 drained
1 (16-ounce) cans dark cherries
2 drained (16 ounce) jars maraschino cherries

TOPPING AND FILLING:
1 envelope unflavored gelatin
2 tablespoons cherry liqueur or brandy (optional)
3 cups (11/2 pints) heavy cream
3/4 cup unsweetened cocoa powder (or, for white topping, 1 teaspoon vanilla)
1/2 cup sifted confectioners' sugar

Prepare cake: Split each cooled cake layer in half horizontally to make 4 
layers. Sprinkle brandy over each. If using fresh cherries, poach for 4 
minutes in water to cover; drain. (With canned cherries, the drained liquid 
can be used in place of cherry brandy.)

Make filling: In small saucepan, combine gelatin and cherry brandy; allow to 
soften for 5 minutes. Place over low heat and cook, stirring, until liquid 
is clear. Remove from heat and set aside. Whip cream till it holds soft 
peaks, then sift in the cocoa powder and' confectioners" sugar and continue 
beating until stiff. Add gelatin mixture in a steady stream while continuing 
to beat until cream holds stiff peaks.

Assemble the cake: Spread a 1/2-inch layer of filling on bottom layer. Add a 
third of the cherries., Repeat with 2 of the remaining layers, then place 
fourth layer on top. Spread top and sides of cake with remaining filling 
mixture. If desired, garnish with additional cherries and/or chocolate 
curls. Chill thoroughly before serving: Makes 12 servings.

Per serving: 498 calories (51 percent from fat), 29.8 g fat (16.g saturated, 
6.4 g monounsaturated), 84.6 mg cholesterol, 6.2 g protein, 57.1 g 
carbohydrates, 2.6 g fiber, 400.8 mg sodium. 


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