Black Forest Cherry Cake

Cherry Filling:
Drain 1 16-oz. can of pitted dark sweet cherries, reserving 1/2 cup liquid. 
Halve cherries, and pour 1/3 cup Kirschwasser over them. Let stand 2 hours or overnight. Reserve a few cherry halves for garnish. Combine 4 tsp. cornstarch and reserved liquid, add cherry-Kirsch mixture. Cook and stir until bubbly. Cool.

Cake:
1 slightly beaten egg
1-2/3 C. granulated sugar
1-1/2 C. milk
3 squares (3 oz.) unsweetened baking chocolate, cut up
1-3/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C. shortening
1 tsp. vanilla
2 eggs
1 pt. whipping cream (whip w/sweeting you prefer)

Oven 350 F
Grease & lightly flour 2 9-1/2" round baking pans. Combine beaten egg 2/3 cup sugar, 1/2 cup milk, and chocolate. Cook and stir until mixture just boils. Cool. Combine flour, soda & salt. Beat shortening 30 seconds, add remaining sugar & vanilla, beat until fluffy. Add the 2 eggs, beating 1 minute after each. Add dry ingredients and remaining 1 cup milk alternately to beaten mixture, beating after each addition. Stir in chocolate mixture, turn into pans. Bake for 25-30 minutes. Cool 10 minutes on racks, remove from pans, cool.
To assemble, place 1 cake layer on a serving plate, spread with cherry filling and whipped cream. Place 2nd layer on top, frost with whipped cream and garnish with reserved cherry halves and shaved chocolate curls. 

NOTE: This recipe originally called for using a plain butter cream frosting in place of whipped cream. Use your discretion. You can also add a little kirsch to the whipped cream.