Ingredients

4 1/4 cups sugar
6 1/4 cups cake flour
2 cups all-purpose flour
1 1/2 cups cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 2/3 cups milk
15 eggs
2 cups water
1 cup sugar
2 cups cream, whipped
1 jar (12 oz.) cherry jam or preserves
Chocolate shavings

Directions

Combine sugar, flours, cocoa, baking powder, baking soda and salt; blend in milk and eggs. Pour batter evenly into 4 greased and parchment-paper lined 9-inch round pans. Bake at 350 degrees for 30 to 35 minutes. Cool slightly, remove from pans and freeze. (Only three of the four layers will be used; one is extra.)

Make a simple syrup of boiling water and 1 cup sugar. Cook until sugar is dissolved.

Moisten the three layers with simple syrup. On top of bottom layer, make three rings of whipped cream. Between rings fill in with cherry jam or preserves. Repeat whipped cream rings and cherry jam on middle layer. Leave top layer plain; stack layers. Frost top and sides with whipped cream. Garnish sides with chocolate shavings. Make rosettes on top edge of cake and place a cherry in the middle of each rosette. Place remaining chocolate shavings on the center of the top layer. Makes 1 three-layer cake or about 16 servings.

Each serving contains 709 calories; 19 gm fat; 495 mg sodium; 241 mg cholestoral.