Cherry Chocolate Dessert

• 1 layer (8-inch or 9-inch) chocolate cake
• 3/4 c. granulated sugar, divided
• 3 Tbsp. cornstarch
• 1/4 tsp. salt
• 1/2 tsp. lemon juice
• 1/4 tsp. almond extract
• 1 (16 oz.) can sour pitted cherries and juice
• 1 to 2 c. whipping cream
• 1 to 2 Tbsp. sugar
• 1/2 to 1 tsp. vanilla

1. Have cake layer ready.
2. Spread with thin coat of margarine. Simmer cherries, 3/4 cup juice and lemon juice (add water, if needed).
3. Add 1/2 cup sugar and stir for 5 minutes.
4. Mix remaining sugar, cornstarch and salt.
5. Add to boiling fruit.
6. Stir until smooth and thickened.
7. Simmer 5 minutes longer, stirring occasionally.
8. Remove from heat.
9. Add 1 teaspoon margarine.
10. Stir in almond extract.
11. Cool to room temperature, then cool in refrigerator.
12. When cool, spread on cake, just on top.
13. (Use deep dish pie plate, etc.)
14. Whip cream with sugar and vanilla.
15. Spread on top of cherries.
16. Decorate with chocolate shavings.

layer, sugar, cornstarch, salt, lemon juice, almond extract, sour pitted cherries, whipping cream, sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=166948 (may not work)