1 can (1lb) red sour pitted pie cherries, drained
1/4 c sugar
2 pints vanilla ice cream, softened
2 T kirsch
1/4 cup (1/2 stick) butter
3.4 c sugar
1/2 t vanilla extract
2 squares (2 oz) unsweetened chocolate, melted
1 c sifted all purpose flour
1 t baking powder
3/4 c milk
1/2 cup sugar
3/4 c cold water
1/4 c kirsch
1 c whipping cream
3 T confectioners sugar
Maraschino cherries and chocolate curls
To prepare ice cream layers, sweeten drained cherries with 1/4 c sugar and allow to stand 2-3 hours. Line 2 8 or 9 inch round cake pans with aluminum foil, allowing foil toextend over edge. Stir 1 T kirsch into each pint of ice cream in cake pan. Drain cherries and sprinkle half over each ice cream layer, freeze.
To prepare cake layer; generously butter bottom on one 8 or 9 inch cake pan and dust with flour. In a small mixing bowl cream butter; gradually add 3/4 c sugar and beat until well blended. Beat in eggs. Blend in vanilla. Add chocolate in creamed mixture. Sift together flour and baking powder; add to creamed mixtrue alternately with milk, beginning and ending with dry ingredients. Turn into pan. Bake in preheated 350 oven for 30 minutes. Cool in pan on wire rack 5 minutes. Turn onto rack to cool.
To prepare syrup, combine 1/2 c sugar and water in a small saucepan and bring to boil over low heat, stirring only until sugar dissolves. Boil briskly 10 minutes. Cool to lukewarm and stir in Kirsch. When cake is cool slice crosswise into 3 layers. place layers on long strip of waxed paper and prick each lightly with fork. Sprinkle about 1/4 c syrup evenly over each layer; let rest 5 minutes.
To assemble ice cream cake, on a serving plate, place a layer of cake. Onto it unmold a layer of icecream. Add a second layer of cake and a second layer of ice cream. Top with third layer of cake. Return to freezer until ready to frost for serving.
To prepare frosting, whip cream until it begins to thicken. Add confectioners sugar and contiune beating until stiff peaks form. Frost.