Cherry Squarls

• 3 1/2 cups sugar, divided
• 2 eggs, well beaten
• 1/4 cup butter or margarine, melted and divided
• 2 (16-ounce) cans pitted dark sweet cherries, undrained
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt, divided
• 2 teaspoons ground cinnamon
• 2 1/4 teaspoons almond extract, divided
• 1 cup chopped pecans
• 2 tablespoons cornstarch
• 1 cup whipping cream, whipped

1. Gradually add 2 1/2 cups sugar to beaten eggs in a large mixing bowl, beating well. Stir in 2 tablespoons melted butter. Drain cherries, reserving liquid. Fold cherries into egg mixture.
2. Combine flour, soda, 1/2 teaspoon salt, and cinnamon in a medium mixing bowl. Gently fold into egg mixture. Stir in 2 teaspoons almond extract.
3. Pour batter evenly into a greased and floured 13- x 9- x 2- inch baking pan. Sprinkle pecans evenly over top of batter. Bake at 350u0b0 for 1 hour. Cool.
4. Combine remaining sugar, cornstarch, and remaining salt in a medium saucepan. Stir in reserved cherry juice, remaining butter, and remaining almond extract. Cook over medium heat, stirring constantly, until thickened. Cool.
5. To serve, cut into 2-inch squares. Place on individual serving plates; spoon sauce over tops, and dollop with whipped cream.

sugar, eggs, butter, sweet cherries, flour, baking soda, salt, ground cinnamon, almond, pecans, cornstarch, whipping cream

Taken from www.myrecipes.com/recipe/cherry-squarls (may not work)