| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookie |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(single layer-sized) chocolate cake mix |
| 1 |
ct |
(8-oz) sour cream |
| 1 |
pk |
(3.25-oz) instant chocolate pudding mix |
| 1 |
c |
Milk |
| 1/4 |
c |
Creme de Cassis |
| 1 |
cn |
(16-oz) pitted dark; sweet cherries |
| 2 |
tb |
Sugar |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Whipping cream |
| 1/4 |
c |
Sliced almonds; toasted |
INSTRUCTIONS
Preheat oven to 350°. 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, 1/3 cup of milk and cr.me de cassis until mixture is fluffy.
Gradually add remaining milk, beating until smooth, Pour over cooled
chocolate cake. Cover and chill. Drain cherries, reserving 3/4 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: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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