1 box dark chocolate cake mix
1 can (2 c.) black cherries, pitted
6 egg yolks, beaten
3/4 c. sugar
1/2 c. water
1/2 tsp. cornstarch
1 c. butter, softened
1/2 c. semi-sweet chocolate chips
Kirsch or vanilla

Bake 2 layers of chocolate cake. Cool. Sprinkle 1 tablespoon of Kirsch on both sides of each layer of cake. Set aside.

Mix sugar and cornstarch together and add to water. Boil until it forms a soft ball when dropped in cold water. Drizzle the hot syrup into the egg yolks using an electric mixer. Beat about 3 minutes until starts to cool. Cool.

Melt chocolate chips in a double boiler. Mix together the butter, egg yolks, melted chocolate chips and 1 tablespoon Kirsch.

Spread the butter filling on top of one layer of cake, top with half of the cherries. Place second layer on top of cherries.

Frost cake with whipped cream frosting using the remaining cherries to decorate the cake. Refrigerate several hours before serving.

WHIPPED CREAM FROSTING:

1 1/2 c. whipping cream
1 tsp. plain gelatin
1/2 tsp. sugar
1 tbsp. cold water
Kirsch or vanilla
Red food coloring

Mix gelatin and water together, melt over hot water.

Whip the cream, adding sugar and gelatin slowly as you whip. Whip until stands in firm peaks. Add a few drops of red food coloring for pink frosting. Flavor with a little Kirsch or vanilla.