Cake Ingredients:
1 cup brown sugar
1/2 cup milk
8 tbl cocoa
3 tbl marge
1/2 cup shortning
1 cup brown sugar
1 tsp vanilla
3 well beaten medium eggs
2 cups sifted flour
1 tsp baking soda
1/4 tsp salt
1/2 cup milk

Cake Procedure:
1. Heat first 4 ingredients in top of double boiler. Cool.
2. Cream softened shortning, gradually add remaining sugar.
3. Beat until light and fluffy.  Add vanilla and eggs and beat
until well mixed.  Sift flour, soda and salt together 3 times.
4. Add to creamed mixture alternating with remaining milk. 
5. Beat smooth after each small addition. 
6. Add cooled chocolate mixture and beat well. 
7. Prepare pans for baking, as follows:
   ***TEFLON pans or greasing on its own is insufficient!!***
- Cut 9inch round circles out of wax paper. 
- Grease pans, line with wax circles, then grease again.
8. Place half of cake mixture in each 9 inch round pan and smooth out in pans.
9. Bake at 350 degrees for 30 minutes in 9inch round pans.
10. Cool cakes on wire racks, removing wax paper from bottoms.

Filling Ingredients:
1/2 cup SWEET butter (unsalted)
3 1/2 cups icing (Confectioner's) sugar, sifted
pinch salt
1 tsp strong brewed or instant coffee (can be replaced or
    supplemented by dash of almond extract)
some heavy cream (approx 2 tbl)

Filling Procedure:
1. Cream butter until fluffy. 
2. Beat in sugar, salt, flavoring.
3. Add sufficient heavy cream to give the filling heavy spreading consistency.
(It's better to add small amounts and make several additions,
however, if too much is added, additional icing sugar
can be added to attain correct consistency.)

Topping Ingredients:
2 cups heavy cream (chilled in freezer)
1 tbl sugar
1/2 tsp vanilla
1 tbl Kirsch or cherry brandy

Topping Procedure:
Whip all ingredients until thich whipped cream consistency. 
(If whipped too long and butter results, it is excellent on hot biscuits!)

Cake Making  Ingredients:
2 9inch chocolate cake layers
butter cream filling
1/2 cup Kirsch or cherry brandy
2 cups halved mariccino cherries
4 oz milk chocolate, grated (approx)
1/2 cup slivered almonds (approx)

Cake Assembly  Procedure:
1. Split each cake layer into 2 layers. 
2. sprinkle 1 oz Kirsch on each of 4 layers. 
3. Spread bottom layer with 1/3 filling.
4. Press 1/3 cherries lightly into filling. 
5. Sprinkle desired amount of grated chocolate and almonds over filling. 
6. Top with second cake layer. 
7. Add another 1/3 filling, pressing 1/3 cherries, and more grated
chocolate and almonds.
8. Place 3rd cake layer on top.
9. Spread on remaining filling.
10. Top with remaining cherries, chocolate, almonds.
11. Place 4th cake layer on top, pressing lightly. 
12. Spread topping over top and sides of cake.
13. Decorate with grated chocolate and almonds.
14. Stor.
15. Eat and Enjoy!!!

Trina Iurilli