Black Forest Cake II

"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling."

Ingredients

Original recipe makes 2 layer 8 inch round cake
 1 2/3 cups all-purpose flour
 2/3 cup unsweetened cocoa powder
 1 1/2 teaspoons baking soda
 1 teaspoon salt
 1/2 cup shortening
 1 1/2 cups white sugar
 2 eggs
 1 teaspoon vanilla extract
 1 1/2 cups buttermilk

 1/2 cup kirschwasser
 1/2 cup butter
 3 1/2 cups confectioners' sugar
 1 pinch salt
 1 teaspoon strong brewed coffee
 2 (14 ounce) cans pitted Bing cherries, drained

 2 cups heavy whipping cream
 1/2 teaspoon vanilla extract
 1 tablespoon kirschwasser

1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.