Black Forest Cherry Cake

Drain 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. Grease and 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 and salt. Beat shortening 30 seconds, add remaining sugar and 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 at 350F for 25 to 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 buttercream frosting in place of whipped cream, but all the versions I have had in restaurants use whipped cream instead. Use your discretion. You can also add a little kirsch to the whipped cream.