2 layers chocolate cake (a tight cake does better than a real light one)
1 (16 oz.) can tart cherries, packed in water
1/4 c. sugar, if you want a sweet filling
No sugar, if you want a tart filling
2 tbsp. Kirschwasser (cherry brandy)
2 tbsp. cornstarch
1/2 pt. whipping cream
1 sm. pkg. instant vanilla pudding
1 c. milk
German's Sweet Chocolate, block

Bake chocolate layer cake according to package directions and cool completely. Drain cherries, reserving liquid. Bring 1 cup cherry liquid (add water to juice to make 1 cup) to boil, stir in cornstarch (and sugar), boil for 1 minute. Take off heat, add cherries and Kirsch, let cool completely. Whip cream frosting: Mix pudding with milk, let it get a little thick. Whip cream and fold into pudding.