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• 5 eggs, separated
• 1/4 teaspoon salt
• 1 cup sifter confectioners sugar
• 1/4 cup cocoa
• 1 teaspoon vanilla extract
• 1 package vanilla pudding (not instant)
• 2 cups light cream
• Chocolate Glaze (below)
• 1 cup black cherry pie filling
• 1/4 cup slivered almonds

Preheat oven to 350 F.

Beat egg whites with the salt until stiff but not dry. Beat in sugar (1 tablespoon at a time). Fold in cocoa. In a separate bowl, beat the yolks until thick and lemon colored and fold into cocoa mixture. Add vanilla.

Spread mixture into a single 15x10x1 pan -- greased, then papered, then greased again.

Bake for 20 minutes.

Turn out on rack covered with waxed paper. Remove top paper. Cool and cut into quarters.

While the cake is baking, cook the pudding with the cream until it is smooth and thick. Chill.

When the cake is cooled, spread three layers of the cake with cooled vanilla pudding. Stack the layers topping the pudding with the last layer.

Glaze cake with chocolate and chill to set. Spoon cherries on top and sprinkle with almond slivers. Chill the cake until ready to serve.

Chocolate Glaze

• 1/4 cup melted butter
• 1/3 cup cocoa
• 1 cup confectioners sugar
• 2 tablespoons boiling water
• 1 teaspoon coffee
• 1 teaspoon vanilla extract

Combine all the ingredients and blend well until the are smooth and runny. Add more boiling water if needed for consistency. Spread thinly over top and sides of the cake.