Recipe - Black Forest Squares

1 pack (single layersized)
chocolate cake mix
1 ct (8oz) sour cream
1 pack (3.25oz) instant chocolate
pudding mix
1 cup Milk
One fourth cup Creme de Cassis
1 cn (16oz) pitted dark; sweet
cherries
2 tablespoon Sugar
1 tablespoon Cornstarch
One half cup Whipping cream
One fourth 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, 1/3 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 Three fourths 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.