Black And White Forest Cake

CAKE: Prepare devil's food cake mix in two 9" round cake pans according to package directions; cool and remove from pans as directed.

Place one cooled cake layer on serving platter; spread with cherry preserves. Top with remaining layer; set cake aside.

In small heavy saucepan over very low heat, stir chocolate chips and margarine until melted and smooth. Remove from heat; stir in corn syrup. Using flexible metal spatula, spread glaze evenly over top and sides of cake. Place cake in freezer 10 minutes to set glaze.

In medium-size bowl with electric mixer at high speed, beat cream until stiff peaks form; pipe into 8 or 10 rosettes on top of cake, or spoon into mounds. Decorate, if desired, with Dark and White Chocolate Wedges and Chocolate-Dipped Cherries, placing a few cherries on top of cake and serving remainder alongside.

WHITE AND DARK CHOCOLATE WEDGES: In small heavy saucepan over very low heat, stir chocolate chips and shortening until melted and smooth; remove from heat. Pour chocolate mixture into 8" cake pan lined with wax paper circle; rap pan on counter to make smooth, even layer. Refrigerate 30 minutes until firm.

Meanwhile, repeat procedure with white chocolate and additional shortening. When both chocolate circles are firm, remove carefully from pans by running tip of small sharp knife around edges and turning out onto cutting board; peel off wax paper. Using ruler as guide and sharp knife, cut chocolate circles into 8 or 10 wedges each.

CHOCOLATE-DIPPED CHERRIES: In small heavy saucepan over very low heat, stir chocolate chips and shortening until melted and smooth; remove from heat. Dip cherries, one at a time, into melted chocolate to coat halfway; place cherries as they are dipped on wax paper-lined cookie sheet. Refrigerate 15 minutes to set chocolate.