Pound Cake With Cherry Chocolate Topping

• 1 can (14-1/2 ounces) pitted tart cherries, undrained
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon vanilla extract
• 3 to 4 drops red food coloring, optional
• 1 package (16 ounces) frozen pound cake, thawed
• 6 tablespoons chocolate syrup

1. In a small saucepan, combine cherries and sugar. Bring to a boil, stirring occasionally. Combine cornstarch and water until smooth; add to cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla and red food coloring if desired. Cut cake into 12 slices. For each serving, place 2 slices on an individual plate. Top with 1 tablespoon chocolate sauce and about 1/4 cup cherry sauce.

tart cherries, sugar, cornstarch, water, vanilla, drops red food coloring, frozen pound cake, chocolate syrup

Taken from www.tasteofhome.com/recipes/pound-cake-with-cherry-chocolate-topping/ (may not work)