1 box devils food cake mix
1 bar Baker's German chocolate
1 can cherry pie filling
4 cartons whipping cream
1/2 c. Kirsh (cherry liqueur)
1/2 c. reg. sugar
1/2 c. powdered sugar
3 env. Knox gelatin

Make cake according to package directions. Cook in 9x13 inch pan and cool.

While cake is cooking, melt chocolate and spread thinly on wax paper with spatula. Put in freezer (easier to work with in three sections.

Whip cream. When nearly whipped, sprinkle 2 tablespoons of powdered sugar and 3 envelopes Knox gelatin. Whip until stiff.

Put 1/2 cup sugar and 1/2 cup water in small pan and bring to a boil for 2 minutes. Add Kirsh and cool.

Split cake into 2 layers. Put bottom on serving dish and moisten generously with cooled syrup. Over this spread 1/3 of whipped topping, then pie cherries. Put top layer on, prick with fork and apply syrup to this layer. Use rest of whipped cream to ice cake. Finish sides and top with triangles of broken chocolate. Dust with powdered sugar.