Black forest squares

Yield: 12 Servings

Measure Ingredient
1 pack (single layer-sized) chocolate cake mix
1 carton (8-oz) sour cream
1 pack (3.25-oz) instant chocolate pudding mix
1 cup Milk
¼ cup Creme de Cassis
1 can (16-oz) pitted dark; sweet cherries
2 tablespoons Sugar
1 tablespoon Cornstarch
½ cup Whipping cream
¼ cup Sliced almonds; toasted

Preheat oven to 350ø. Prepare cake mix according to package directions.

Pour batter into a greased and floured 9x13 baking pan. Bake for 10 to 12 minutes. Cool completely. In a large mixing bowl, beat sour cream, dry pudding mix, ⅓ cup of milk and crŠme de cassis until mixture is fluffy.

Gradually add remaining milk, beating until smooth, Pour over cooled chocolate cake. Cover and chill. Drain cherries, reserving ¾ cup of syrup. In a saucepan, combine sugar and cornstarch. Gradually stir in reserved syrup. Cook and stir over medium heat until thick and bubbly.

Cook 1 minute more. Add drained cherries and cool. Spread over chilled pudding mixture. Cover and chill overnight. Before serving, whip cream to soft peaks. Pipe over in a lattice design. Sprinkle with nuts. Cut into squares to serve. Yield: 12 servings.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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