• 1 cup shortening
• 1/2 cup sugar
• 1/4 tsp. salt
• 2 cup flour
• 1 tsp. vanilla extract

Mix butter and sugar, salt and flour.  Chill dough thoroughly.  Make small balls of dough.

Bake at 350 for 15 minutes.

• Wax paper a 9″ square cake pan
• Cream 3/4 cup butter.  Gradually blend in 1 cup sugar; beat until light and fluffy
• Blend of sift together:
  • 2 cups flour
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/4 tsp. salt
• Add dry ingredients to creamed mixture (cut in)
• Measure and reserve 1 cup of mixture
• To remaining mixture, add 1 tsp. baking soda.
• Beat until foamy two eggs; beat in 3/4 cup sour milk
• Make a well in centre of flour mixture; add liquids and combine
• Sprinkle crumb mixture on top and press down lightly.
• Bake at 350 for 40-50 minutes

• 8 egg yolks
• 1 whole egg
• 1 tbsp. water
• 1 cup sugar
• 3/4 cup fine dry bread crumbs
• 1/2 cup finely ground blanched almonds
• 1/2 tsp. almond extract
• 1/3 cup cocoa
• 1/2 cup sifted all-purpose flour
• 8 egg whites
• 1 envelope (1 tbsp.) unflavoured gelatin
• 2 tbsp. cold water
• 2 1/2 cups whipping cream
• 1/3 cup sifted icing sugar
• 1 tsp. vanilla
• 1/2 tsp. almond extract
• cherry filling
• grated chocolate or chocolate curls
• candied or maraschino cherries

1. Heat oven to 350 degrees.  Grease and flour two 9″ round layer cake pans, 1.5″ deep
2. Beat egg yolks, whole egg, and 1 tbsp. water together until thick and fluffy, about 5 minutes at high speed on the mixer.
3. Add sugar gradually, beating well after each addition.
4. Fold in bread crumbs, almonds and 1/2 tsp. almond extract.
5. Sift cocoa and flour together into mixture and fold to blend.
6. Beat egg whites until just stiff but not dry; fold into first mixture gently but quickly.
7. Divide evenly between the two prepared pans.
8. Bake 25 minutes or until a toothpick comes out clean.
9. Cool a few minutes then turn out onto racks
10. When cool, split each layer into 2 thin layers.

1. Put gelatin into small dish; add 2 tbsp. water and let stand 5 minutes.
2. Set in pan of boiling water and heat until gelatin dissolves.  Let cool for about 1 minute.
3. Beat cream, icing sugar, vanilla and 1/2 tsp. almond extract until just beginning to thicken while gelatin is dissolving and cooling.  Continue beating cream and add the gelatin in a very thin stream.  Beat until stiff peaks form.

1. Put one of the thin layers of cake on a serving plate.
2. Top with cherry filling, spreading evenly.
3. Add another layer of cake.
4. Spread with about 1/4 of the whipped cream.
5. Add another layer of cake and another 1/4 of the whipped cream.
6. Top with final layer of cake and ice whole outside of cake with remaining cream.
7. Sprinkle sides and top of cake generously with grated chocolate or chocolate curls (unsweetened is best).
8. Cut a few cherries in half and add them to the top of cake.
9. Chill at least an hour before serving.

CHERRY FILLING

• 14oz. can red pitted cherries
• 1 tbsp. cornstarch
• 1/2 tsp. almond extract

Drain cherries very well.  Measure out 3/4 cup of the juice (add a little water if necessary).  Add cornstarch to juice in a small saucepan and stir until smooth.  Set over high heat and bring to a boil quickly, stirring constantly.  Turn heat to low and cook 1 minute, stirring constantly.  Remove from heat and stir in almond extract and cherries.  Chill until thick and use as filling.