6 egg whites, at room temperature
3/4 tsp cream of tartar
1 1/2 cups of sugar
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup fruit juice or water
1 tbsp grated orange peel (optional)
1 tsp rum or vanilla flavoring
1/2 cup cherry liqueur (Kirsch) or brandy

1/2 cup softened butter
3 1/2cups icing sugar (approximately)
2 tsp strong coffee
3 to 4 cups pitted sour cherries, frozen or canned & drained

2 cups whipping cream
1/4 cup sugar
1 tsp vanilla
Chocolate Curls

Add cream of tartar to egg whites and beat at high speed until foamy. Gradually add 3/4 cup of sugar, continuing to beat until stiff peaks form. Beat remaining 3/4 cup sugar together with egg. yolks

Sift together dry ingredients. Add to egg yolk mixture alternating with fruit juice or water, orange peel and flavoring. Mix until blended and beat 1 minute. Batter will be stiff. Fold in egg whites gently. Pour batter into an ungreased tube pan and bake in preheated oven at 350 for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan and slice horizontally to make 4 layers altogether. Sprinkle each layer with cherry liqueur or brandy.

For filling, blend butter, icing sugar and coffee until creamy and spreadable. Spread 1/3rd over bottom layer of cake. Press 1/3 of cherries into this filling. Repeat with the next two layers. Put the fourth layer on top.

Whip the cream. Add 1/4 cup sugar and vanilla. Slather whipped cream on top and sides of cake. Decorate with any remaining cherries and the chocolate curls.

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