Chocolate-cherry torte recipe from 1966

Instructions

1. Prepare package of 2-layer-size chocolate cake mix according to package directions.
2. Cool.
3. Start by making the cherry filling by blending 1/4 cup granulated sugar, 2 tablespoons cornstarch, and dash of salt.
4. Stir in one 1-pound 4-ounce can frozen pitted tart red cherries, thawed.
5. Cook over medium-low heat, stirring frequently, till thick and clear.
6. Reduce heat; cook 2 minutes more.
7. Stir in 1 teaspoon rum extract; chill thoroughly.
8. To make the buttercream frosting, with electric mixer, beat together (till smooth) 1 cup softened butter or margarine, 4-1/2 cups sifted confectioners’ sugar, and no-melt unsweetened chocolate.
9. Add 3 egg yolks*, one at a time, beating after each addition till light and fluffy.
10. Place four strips of waxed paper over edges of plate to protect from spatters.
11. Place one cake layer on plate, flat side up.
12. Fill 1/2 cup measure with buttercream frosting; turn out in center of cake.
13. With 1 cup more of the buttercream, make 1/2-inch border around edge, same height as center.
14. Spoon chilled cherry filling between border and center of buttercream.
15. Top with second cake layer; press lightly.
16. Frost torte with remaining buttercream.
17. Garnish with shaved chocolate and candied red cherries.
18. Carefully remove waxed paper.
19. Chill torte for several hours.
20. Then let stand at room temperature about 20 minutes before serving. Serve with generous cups of piping-hot coffee.