Schwarzwälder Kirschtorte

Ingredients

• Chocolate shavings - 1/2 cup
• Whipped cream - 3 cups
• Cherries - 1 can (21 ounces), drained
• Cherry schnapps - 1/4 cup
• Boiling water - 1 cup
• Vanilla extract - 2 teaspoons
• Vegetable oil - 1/2 cup
• Milk - 1 cup
• Eggs - 2
• Salt - 1 teaspoon
• Baking soda - 1 1/2 teaspoons
• Baking powder - 1 1/2 teaspoons
• Unsweetened cocoa powder - 3/4 cup
• Granulated sugar - 2 cups
• All - purpose flour - 2 cups

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
4. Once the cakes are cooled, brush the tops with the cherry schnapps. Spread the whipped cream on top of one layer, then top with half of the cherries. Place the second layer on top, then spread with more whipped cream and top with the remaining cherries.
5. Cover the sides of the cake with more whipped cream, then sprinkle the top and sides with the chocolate shavings. Refrigerate until ready to serve.