Side Pannel
Black Forest Squares
Ingredients List
- 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
Directions
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 crÅ me 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)
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 crÅ me 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)
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