Holly's Black Forest Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 0.3 cup butter 
• 4.5 cups confectioners' sugar sifted
• 1 tablespoon cornstarch 
• 2  eggs 
• 2 cups flour all-purpose
• 0.3 cup milk 
• 6 teaspoons orange liqueur 
• 0.3 teaspoon salt 
• 0.5 cup shortening 
• 16.5 ounce cherries dark sweet with juice reserved pitted drained canned
• 3 ounce chocolate unsweetened melted
• 0.5 cup cocoa powder unsweetened
• 2.5 teaspoons vanilla extract 
• 1.3 cups water 
• 1.8 cups sugar white

Equipment

• bowl
• sauce pan
• oven
• wire rack
• hand mixer

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans.
2. In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt.
3. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes.
4. Add eggs and melted chocolate and beat 2 minutes more.
5. Pour batter into prepared pans.
6. Bake for 30 to 35 minutes. Cool cakes on a wire rack for 10 minutes.
7. Remove cakes from pans and let cool thoroughly on a wire rack.
8. To Make Frosting: Beat butter until fluffy. Gradually add 2 cups of confectioner's sugar and the cocoa. Beat well than add the milk, and 1 1/2 teaspoons vanilla extract. Beat in the remaining confectioner's sugar and any additional milk as needed for spreadability.
9. Drain cherries reserving 2/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes and then stir in the orange or cherry liqueur.
10. Remove from heat cover and cool without stirring.
11. Arrange one cake layer on a serving dish and spread the cooled cherry filling over the top (reserve some cherries for a garnish for top of cake).
12. Place second layer on top filling and frost sides and top of cake with frosting.