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Black Forest Cake
Beat 2 egg whites till soft peaks form. Gradually add ½ cup sugar, beating till stiff peaks form. Sift together 1 ¾ cups cake flour, 1 cup sugar, ¾ teaspoon soda, and 1 teaspoon salt into mixing bowl. Add 1/3 cup salad oil and ½ cup milk; beat 1 minute at medium speed on electric mixer. Scrape bowl often
Add ½ cup milk, 2 egg yolks, and two 1-ounce squares unsweetened chocolate, melted and cooled. Beat 1 minute longer, scraping bowl frequently. Gently fold in egg whites. Pour into two greased and lightly floured 9x1 ½-inch round pans. Bake in 350 degree F. oven for 30 to 35 minutes . Cool 10 minutes; remove from pans. Cool thoroughly. Split each layer in half making 4 thin layers. Set aside.
Cherry Filling: Combine one 1-pound 4-ounce can pitted tart red cherries, drained, ½ cup port, 1 tablespoon kirsch, and 3 drops almond extract. Chill 3 to 4 hours or overnight. Drain.
Chocolate Mousse: Combine three 1-ounce squares semisweet chocolate and 3 tablespoons kirsch in top of double boiler; stir over hot, not boiling water till chocolate melts and mixture is smooth. Slowly stir into 1 well-beaten egg (use pasteurized). Whip 1 cup whipping cream and 2 tablespoons sugar; fold into chocolate. Chill 2 hours.
To Assemble: Spread ½ cup butter frosting on the cut side of a cake layer. With remaining frosting, form one ridge ½ inch wide and ¾ inch high around outside edge of same cake layer; make another ridge 2 inches from outside edge. Chill 30 minutes. Fill spaces with Cherry Filling. Spread second cake layer with Chocolate Mousse and place unfrosted side atop first. Chill 30 minutes. Whip 2 cups whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla. Spread third cake layer with 1 ½ cups whipped cream and place on top of the second layer. Top with fourth cake layer. Reserving ¼ cup whipped cream, frost sides with remainder. Sift powdered sugar over top. Garnish with dollops of whipped cream, maraschino cherries, and chocolate curls. Chill 2 hours.