Large Black Forest Cake

	Ingredient	Quantity
1.	10" Chocolate Sponge Cake	1
2.	Red Pie Cherries	6 ounces (drained)
3.	Kirschwasser	1 ounce
4.	Kirsch Syrup	3 ounces
5.	Whipped Whipping Cream	16 ounces
6.	Maraschino Cherries	10 (drained and dried)
7.	Soft Curled Chocolate Shavings	3 ounces
8.	Powdered Sugar	1 teaspoon
9.	Chocolate Sprinkles	2 ounces

Process	Instructions
1. Soak	Drain pie cherries and discard liquid, soak in the 1 ounce of Kirschwasser for several hours or more. Drain and add kirsch to the 3 ounces of kirsch syrup
2. Slice	Slice the sponge cake into three equal layers. Place the first layer on an 10" cake board or plate.
3. Brush	Brush with 1/3 the kirsch syrup.
4. Spread	Spread 4 ounces of the filling onto the first layer - sprinkle with half the drained cherries.
5. Repeat	Press the center layer on and repeat steps #3 and #4 using another 4 ounces of whipped cream and the balance of the cherries. Press on the top layer and use the remaining 1/3 of the syrup.
6. Apply	Using a spatula ice the top and sides of the assembled cake with about 4 ounces of the whipped cream filling.
7. Apply	Working over a bowl of chocolate sprinkles apply the sprinkles evenly to the edge of the cake.
8. Garnish	Using a large star tip in a pastry bag garnish the top with evenly spaced rosettes. Press into each rosette a dried stemmed maraschino cherry.
9. Topping	Prepare 3-4 ounces of soft curled chocolate shavings and pile into the center of the ten rosettes. Dust lightly with powdered sugar through a small sifter.
Additional Comments:	Chill Well before serving.

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