Black Forest Cake

Ingredients

2 Roberts Eggs, separated
1 1/2 cups sugar
1 3/4 cups sifted cake flour
3/4 teaspoon baking soda
1 teaspoon salt
1/3 cup vegetable oil
1 cup Roberts Milk
2 squares (1 ounce each) unsweetened chocolate, melted and cooled

Preparation

Beat egg whites until soft peaks form; gradually add 1/2 cup sugar and continue beating until stiff peaks form; set aside. Sift together dry ingredients; stir in remaining sugar, vegetable oil and 1/2 cup milk. Beat mixture at medium speed of electric mixer for 1 minute, scraping bowl often. Add remaining milk, egg yolks and chocolate; beat 1 minute. Gently fold in beaten egg white mixture. Poor batter into 2 buttered and floured 9 inch round baking pans. Bake at 350û for 30 to 35 minutes, or until a wooden pick inserted in center tests clean. Cool cakes in pans 10 minutes; remove from pans and cool thoroughly. Split each layer in half horizontally, making 4 thin layers; set aside.

Notes:

Cherry Filling

Mix together 1 can (20 ounce) drained red sour pitted cherries, 1/2 cup port, 1 tablespoon kirsch and 3 drops almond extract. Chill at least 4 hours. Meanwhile, prepare Chocolate Mousse.