Maders Black Forest Torte

• 2 cups flour
• 1/2 cup unsweetened cocoa
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 CUPS whole eggs (about 8-10 large)
• 2 cups sugar
• 3/4 cups whole milk
• 3/4 cup solid shortening
• vanilla extract to taste
• kirschwasser to taste (german cherry brandy)
• 1 can cherry pie filling
• 3 half pints whipped topping or sweetened whip cream to measure at least four cups
• 1 can dark sweet cherries, drained
• chocolate shavings

Combine flour, cocoa powder, baking powder, salt in bowl. Mix well. Add eggs, sugar, milk, shortening, and vanilla. Whip on high speed 10 minutes. Pour into 2 greased 9 inch round cake pans.
Bake 325 degrees 45 minutes.
Cool cake layers, then slice each layer into 2 layers using serrated knife. Sprinkle each layer with kirshwasser
Put one layer on serving platter. User pastry bag fitted with start tip, pipe circle of cream around circumference of cake layer; make circle of cherry filling inside circle of cream. Continue alternating circles until layer is covered. Top with remaining cake layers, covering each in same manner. Frost entire cake with cream. With the same pastry bag, make 16 rosettes out of remaining cream. Put cherry in center of each rosette, then sprinkle top and sides of cake with chocolate shavings.