Directions:

1. Split each baked chocolate cake layer in half horizontally. Crumble one half layer. Cover and set aside.
2. Drain cherries and reserve 1/2 cup juice.
3. In heavy saucepan, combine reserved cherry juice, drained cherries, granulated sugar, vanilla extract and cornstarch. Cook over low heat, stirring often, until thickened. Let cherry mixture cool completely before use.
4. In a large mixing bowl, beat cold whipping cream, icing sugar and vanilla sugar with an electric mixer set at high speed until stiff peaks form.
5. Reserve 2 cups whipped cream for decorative piping, cover and refrigerate.
6. Place first cake layer on cake plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping and cover with second cake layer.
7. Spread second cake layer with 1 cup whipped cream; top with 3/4 cup cherry topping and cover with third cake layer.
8. Frost sides of the cake with remaining whipped cream and pat gently with reserved cake crumbs.
9. Decorate cake with reserved 2 cups whipped cream using our picture as a guide.
10. Spoon remaining cherry topping over top of cake. Cover and refrigerate cake at least 2 hours before serving.

Makes 16 servings.