Black Forest Torte

Bring the oven to 350°F heat.

Brush oil onto three 9-inch round cake pans, then flour.

Prepare chocolate cake batter following package directions using water, eggs, and oil.

Pour and distribute the batter into the cake pans evenly and bake for 15 to 20 minutes. When done, a knife or toothpick inserted into the center of the flan should come out nearly clean.

Allow cake to cool in pans for 5 minutes then remove carefully.

Put the filing in a large colander over a bowl the same size

Blend cherries until some of the thickened cherry liquid has fallen into the bowl. Keep this amount of filling in refrigerator to be later used as ice cream over the surface.

Divide cherries and remaining filling into two equal amounts.

Beat whipping cream, powdered sugar, and vanilla into an electric mixer until thickens then place into refrigerator. Keep there until you are ready to assemble the torte.

Place one completely cooled cake layer upside down on a cake plate. Coat with whipped cream and half of cherry filling, then top with second cake layer. Again cover with whipped cream and half of cherry filling. Place the third cake layer on top, then cover with remaining whipped cream.

Put one square of chocolate in a warm place for 11 to 14 minutes. Make chocolate curls.

Keep second square of chocolate cool and firm. Grate by running it over the holes of a hand-held grater.

Decorate torte with maraschino cherries evenly then arrange chocolate curls over top of torte.

Scatter grated chocolate with candy sprinkles on top and sides of cake.

Refrigerate until ready to serve.