Title: Black Forest Squares
Categories: Cookie
Yield: 12 Servings

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

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 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 , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.