Directions

• In a microwave, melt chocolate; stir until smooth. Cool slightly. In
• a large bowl, beat the oil, egg yolks, 1 cup sugar and melted
• chocolate. Combine the flour, salt and baking soda; gradually add to
• chocolate mixture alternately with milk.
• In a small bowl, beat egg whites until soft peaks form. Beat in
• remaining sugar, 1 tablespoon at a time, until stiff peaks form.
• Fold into batter.
• Pour into two greased and waxed paper-lined 9-in. round baking pans.
• Bake at 350° for 30-35 minutes or until a toothpick inserted
• near the center comes out clean. Cool for 10 minutes before removing
• from pans to wire racks.
• In a large bowl, beat cream filling ingredients until smooth; cover
• and refrigerate. For cherry filling, drain cherries, reserving
• juice. In a saucepan, combine cornstarch, sugar and cherry juice
• until smooth. Add cherries. Bring to a boil; cook and stir for 2
• minutes or until thickened. Stir in extract and food coloring. Cool
• completely.
• In a small bowl, beat chocolate filling ingredients until soft peaks
• form. Cover and refrigerate.
• For frosting, in a large bowl, beat the cream, sugar and vanilla
• until soft peaks form. Cover and refrigerate.
• To assemble, cut each cake into two horizontal layers. Place bottom
• layer on a serving plate; top with 1/2 cup cream filling. Place 1
• cup cream filling in a heavy-duty resealable plastic bag; cut a
• 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in.
• high around outer edge of cake.
• Make a second rim 2 in. from edge. Spoon cherry filling between
• rings. Refrigerate for 30 minutes. Spread chocolate filling over
• second cake layer; place over cherry filling.
• Spread remaining cream filling over third layer; place over chocolate
• filling. Top with fourth layer. Spread frosting over top and sides
• of cake. Garnish with chocolate curls, cherries and mint. Store in
• the refrigerator. Yield: 16 servings.