Black Forest dessert

Combine two sachets crumpet mix with milk and eggs. Beat until smooth. Pour equal amounts of batter into two greased 20 cm round cake tins (spoon from the bottom of mixing bowl to get even spread of choc chips into both tins.
Bake in preheated 160 °C oven for 20 minutes or until cooked through.
In the meantime, heat juice of cherries and add cornflour. Stir until thickened slightly. Remove from heat and set aside to cool, then add 75 ml Kirsch and mix well.
Once cakes are cooked, remove from oven and set aside to cool. Slice each cake in half horizontally. Sprinkle with remaining 25 ml of Kirsch.
Spoon cherry juice on the rough sides of all four cakes, filling the holes. Sprinkle each layer with nuts, reserving a few to decorate.
TO ASSEMBLE: Top a cake layer with cream and cherries. Top with another layer of cake. Repeat layers, ending with a layer of cream and cherries on top. Decorate with chocolate flake and remaining chopped nuts.
Refrigerate overnight for best results.