CAKE:

5 eggs

3 egg yolks

2/3 c sugar

3/4 c cake flour, sifted

6 tbs unsweetened cocoa

1/4 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp vanilla

1/3 cup water

1/2 cup sugar

3 tbs cherry liqueur (kirsch)

combine eggs, egg yolks and 2/3 cup sugar. beat until thick and light. sift together flour, cocoa, baking powder and baking soda. gradually fold flour mixture into egg mixture. fold in vanilla. pour batter into three 8″ round cake pans which are lined with a greased circle of waxed paper. bake at 350 degrees for 18-20 minutes until top springs back when pressed lightly with finger. cool on rack for 10 minutes.

to make syrup bring 1/3 cup water and 1/2 cup sugar to a boil. add kirsch. cool.

FILLING AND FROSTING:

1 1/4 c cherry pie filling

3 tbs cherry liqueur (kirsch)

1 pint heavy cream, whipped

12 oz shaved semi-sweet chocolate

put one cake layer on a flat plate. spoon cooled syrup onto layer. spread layer with cherry pie filling which has been mixed with kirsch. add a second layer and spread with whipped cream. top with final layer. frost cake all over with remaining whipped cream and sprinkle all over with shaved chocolate. if desired, decorate cake with remaining cherries from cherry pie filling or maraschino cherries. refrigerate cake.