Just a re-post of the cake i made, and i'm making due on my promise and adding in the recipes.

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Chocolate Cake #086
Yield: 2 9-inch cake rounds

2 cups sugar
2 1/2 cups all purpose flour
1 cup cocoa*
1 cup butter
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 eggs room temperature
1 cup milk room temperature
1 tsp almond extract
1 tsp vanilla extract
1 cup hot strong coffee

Preheat oven to 325 degrees Grease the sides and botom of two 9 inch pans
with butter then dust with flour. In a large mixing bowl combine all
ingredients except the cofee. Mix at slow speed until blended, scraping the
sides occasionally with a rubber spatula. Slowly add the coffee while
mixing on low. Mix for about 1 minute or until smooth. do not overbeat.
Place in the prepared pans. Bake for about 45 minutes or until a toothpick
inserted in the center comes out clean. Cool in the pans on wire racks for
20 minutes, then invert onto racks and remove pans. cool completely.

*What i like to do with this is instead of the 1 cup of cocoa powder, i know
that in certain supermarkets they sell the mocha powder or hazelnut chocolate
powder drink in the tea section. You can use that to make a variation of this.


Cut each cake into 2 and stack them one on top of the other, creating your 4 layers.
Brush each cake layer with some simple syrup.

Simple Syrup:

4 cups hot boiling Water
2 cups sugar

*Place the sugar in a seperate bowl or pitcher and pour the boiling water over it, stirring
until it has dissolved.*

After brushing it with syrup. layer it with Cherry preserves and stack.

Filling:

1-2 jars of Cherry Preserves


Topping:
*Whipped Cream*
1 quart cold heavy Cream
1 cup of sugar
2 tsp vanilla

Pour all the ingredients into a bowl and whip up until stiff.

If you cant make the whipped Cream, Cool whip is always an acceptable substitute.

Garnish:

Chocolate Pieces
Cherries *Fresh or Thawed out cherries work with this, use what you can*

Enjoy ^.^