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