Yummy Black Forest Cake

Prep: 40 min. + chilling Bake: 30 min. + cooling

Yield: 16 Servings

One taste and you'll agree this spectacular dessert is worth the effort.—

2              ounces unsweetened chocolate
1/3           cup canola oil
2              eggs , separated
1-1/2        cups sugar , divided
1-3/4        cups cake flour
1               teaspoon salt
3/4            teaspoon baking soda
1               cup 2% milk

CREAM FILLING:
6               tablespoons butter , softened 
4               cups confectioners' sugar
1-1/2         teaspoons vanilla extract
5               tablespoons half-and-half cream
CHERRY FILLING:
1                can (14-1/2 ounces) pitted tart cherries
2                tablespoons cornstarch
3/4             cup sugar
1/4             teaspoon almond extract
6                drops red food coloring
CHOCOLATE FILLING:
1                cup heavy whipping cream
1/4             cup chocolate syrup
1                teaspoon vanilla extract
FROSTING:
2                cups heavy whipping cream
2                tablespoons sugar 
1                teaspoon vanilla extract
         **Chocolate curls, maraschino cherries and fresh mint**

1 .       In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk.
2 .       In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form.       Fold into batter.
3 .      Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
4 .      In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely.
5 .       In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate.
6 .       For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate.
7 .       To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake.
8 .        Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling.
9 .       Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator.