Black Forest Cake

Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans.

Whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Divide batter between the two prepared pans.

Bake 30 to 35 minutes or until a thin knife inserted into the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.

Reserve 12 cherries for decorating. Combine the remaining cherries and the Kirsch; set aside.

To make the whipped cream, combine the heavy cream, powdered sugar, and vanilla extract and whip until soft to almost-stiff peaks form. Refrigerate whipped cream until ready to use.

Once the cakes are cool, level the tops and place one layer on a serving platter. Using a slotted spoon, remove the cherries and place on the cake layer. Top with about ½ to ¾ cup whipped cream, spreading over cherries. Place the second layer on top, and frost the entire cake with the remaining whipped cream. Decorate as desired.