Cake Recipes: Black Forest Cake II | Submitted By: Valinda

1 2/3 cups all-purpose flour2/3 cup unsweetened cocoa powder1 1/2 teaspoons baking soda1 teaspoon salt1/2 cup shortening1 1/2 cups white sugar2 eggs1 teaspoon vanilla extract1 1/2 cups buttermilk1/2 cup kirschwasser1/2 cup butter3 1/2 cups confectioners' sugar1 pinch salt1 teaspoon strong brewed coffee2 (14 ounce) cans pitted Bing cherries, drained2 cups heavy whipping cream1/2 teaspoon vanilla extract1 tablespoon kirschwasser1 (1 ounce) square semisweet chocolatePreheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Amount Per Serving  Calories: 693 | Total Fat: 33.6g | Cholesterol: 112mg

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