6 eggs
3/4 c. sifted flour
1/4 c. sifted cocoa
1/4 tsp. salt
1 1/4 c. sugar
1 tsp. vanilla

Separate eggs and allow to warm to room temperature. Sift flour once; measure, add cocoa and salt. Sift again. In small bowl, beat egg yolks until thick and lemon color. Add 3/4 cup of the sugar gradually and continue beating until mixture is thick and light. Transfer to large bowl. Beat egg whites until frothy throughout; add 1/2 cup sugar gradually, beating until stiff peaks form. Fold into yolk egg mixture. Sift flour mixture gradually over egg mixture, folding gently but thoroughly. Add vanilla and blend. Turn into 2 deep 9 inch lightly greased and floured layer pans. Bake at 350 degrees for 25 minutes or until done. Cool in pans for 10 minutes.

GLAZE:

1/4 c. sugar
1 tbsp. water
1/4 c. brandy

Combine sugar and water for glaze in small saucepan. Place over low heat and stir until sugar is dissolved. Remove from heat and cool slightly; add brandy. Cut layers from sides of pans and remove to cake racks. Brush glaze over top of warm layers and allow to cool.

FROSTING:

2 c. whipping cream
1/4 c. confectioners sugar
2 tbsp. brandy
Shaved chocolate
Maraschino cherries

Combine cream and confectioners sugar and chill thoroughly. Beat until thick and light; add brandy. Spread whipped cream between layers, on sides and top. Sprinkle with shaved chocolate and garnish with well drained maraschino cherries. Keep refrigerated.