Ingredients                 Lbs      Oz

Chocolate Sponge Layers:

Sugar                                          8

Cake Flour                                 6

Salt                                                                2

Baking Powder                                            6

Emulsifier                                                     6

Whole Eggs                               8

Egg Yolk                                     3

Water                                          1

Mix at high speed for 5 minutes. Scrape down. Mix at low speed for additional 5 minutes.

Vegetable oil                             1               8

Cocoa powder                           1

Stir cocoa into oil. Pour into batter. Fold until well blended.

Instructions:

Deposit batter in 3” deep, 8” round pans. Bake at 380 degrees for 45 minutes. Yields 30 layers. After layers have cooled, depan and split horizontally into three layers. Brush heavily. Soak layers in simple syrup. For each torte, layer the following: cake layer, Fruit Fillings cherry pie filling, cake layer, whipped cream, cake layer. Ice all around with whipped cream. Garnish with more whipped cream, chocolate curls, and whole cherries.