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1
In a bowl, combine cherries and kirsch.
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Let stand at least 30 min, stirring occasionally.
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Oil a metal 8-inch-wide round cake pan.
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Line pan bottom with waxed paper cut to fit; oil paper.
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Dust pan with cocoa, shaking out excess.
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In a bowl, mix 2/3 c. cocoa, flour, soda, and salt.
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In another bowl with a mixer, beat to blend sugar, 1/4 c. salad oil, egg whites, vanilla, and 1 c. water.
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Add in flour mix; stir to mix, then beat till batter is smooth.
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Scrape batter into prepared pan.
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Bake in a 350 degree oven till cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 min.
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Let cold in pan on a rack for 10 min.
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Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and throw away waxed paper.
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Let cold about 1 hour.
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Invert a flat plate onto cake; holding rack and plate together, turn cake over onto plate.
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Use a long serrated knife to cut the cake horizontally into 3 equal layers.
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Meanwhile, follow directions for Whipped Frosting (above), using 2 large egg whites, 1 c. sugar, 1/4 c. water, 1/4 tsp.
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cream of tartar, and 1 tsp.
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vanilla.
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Drain cherries, pouring kirsch into a small pitcher.
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To assemble cake, place bottom layer on a flat plate, cut-side up.
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Spread cut side with about 1/4 the frosting; dot with 1/2 the cherries.
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Set center cake layer on frosting; spread with about 1/4 the frosting; dot with remaining cherries.
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Lay top of cake, cut-side down, onto cherries.
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With a small spatula, swirl remaining frosting over cake.
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Cut cake into wedges; drizzle each portion with reserved kirsch.
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26
This recipe yields 8 servings.
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Comments: If you like, mound up to 2 Tbsp.
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28
semisweet chocolate curls on top of the frosted cake.
