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1 c. butter
2 c. sugar
4 eggs
2 c. sifted all-purpose flour
1/4 tsp. salt
1 1/2 tsp. soda
2/3 c. buttermilk
1 tsp. vanilla
3 oz. grated unsweetened
2/3 c. boiling water
1/2 c. simple syrup*
Kirsch, drop or two
1 pt. heavy cream, whipped
1 (1 lb.) can pitted black
sweet cherries, drained
sweet chocolate, for curls

*1/2 cup water and 1 cup sugar, boiled until sugar is
completely dissolved
Cream butter and 2 cups sugar. Add eggs, one at a time,
beating well after each. After last egg has been added, beat 1
minute or until mixture is light and fluffy. Stir sifted
all-purpose flour with salt. Mix soda with buttermilk; stir
into creamed mixture alternately with flour. Add vanilla.
Melt grated unsweetened chocolate in boiling water; stir until
smooth. Blend into batter. Pour into 3 greased and floured
9-inch layer pans. Bake at 325 degrees for 30 to 35 minutes or until
cakes test done. Cool 10 minutes, then turn onto racks to cool
completely. Spoon simple syrup flavored with a drop or two of
Kirsch over each layer; allow to soak in. Whip heavy cream and
flavor with 2 or 3 tablespoons Kirsch; spoon 1/3 over each
layer and smooth with knife. Drain pitted black sweet
cherries. Place 1/3 on each layer as you stack. Make choco-
late curls for top layer by peeling sweet chocolate with
vegetable peeler.
(My mother-in-law Chris's recipe)

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