Black Forest Cake

I have made this a few times, it is a little work to assemble but worth it!

Cherry filling
2/3 cup sugar
1/2 cup milk
3 squares unsweetened chocolate, coarsely chopped
1 slightly beaten egg
1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1 cup sugar
1 tsp vanilla
2 eggs
1 cup milk
Golden Butter Frosting
Maraschino cherries
Chocolate curls

Prepare Cherry Filling.  Grease and lightly flour two 9 x 1 1/2 inch round baking pans; set aside.  In a saucepan combine 2/3 cup sugar, the 1/2 cup milk, chocolate and 1 egg.  Cook and stir just till mixture boils; cool.  Meanwhile stir together flour, baking soda, and salt.  In a large mixer bowl beat shortening on medium speed of electric mixer about 30 seconds.  Add the 1 cup sugar and vanilla; beat till fluffy.  Add the 2 eggs, one at a time, beating well on medium speed.  Add dry ingredients and the 1 cup milk alternately to beaten mixture, beating after each addition.  Stir in chocolate mixture.  Turn into prepared pans.  Bake in a 350 oven for 25 to 30 minutes or till a wooden pick inserted in the centre comes out clean.  Cool 10 minutes on wire racks.  Remove from pans; cool thoroughly.

To assemble place 1 cake layer on a serving plate.  Us 1/2 cup of the golden butter frosting to make a solid circle about 2 1/2 inches in diameter and 1 inch high, in centre of bottom cake layer.  Use 1 cup frosting to make a border, 1/2 inch wide and 1 inch high, around the edge of the layer.  Spoon chilled cherry filling between circle and border.  Place second cake layer on top.  Frost top and sides with remaining frosting.  Garnish with maraschino cherries and Chocolate curls.  Chill.  Let stand at room temperature 10 minutes before serving.  Makes 12 servings.

Cherry Filling:  Drain one 16 ounce can pitted dark sweet cherries, reserving 1/2 cup syrup.  Coarsely chop cherries and place in a bowl.  Add 1/3 cup Kirsch or cherry liqueur; let stand 2 hours.  In a saucepan combine 4 tsp cornstarch and the reserved 1/2 cup cherry syrup; stir in chopped cherry mixture.  Cook and stir till thickened and bubbly.  Cool and stir 2 minutes more.  Cover surface with clear plastic wrap; chill.

Golden Butter Frosting:  Beat 1 cup butter till fluffy.  Beat in 2 1/4 cups sifted powdered sugar till smooth.  Add 3 egg yolks, beating till mixture is fluffy.  Add 2 1/4 cups additional sifted powdered sugar; beat till smooth.