| 1 can (16 oz.) dark pitted cherries (in juice)
2 tablespoons cornstarch
1/4 cup brandy
1/4 cup Triple Sec
3/4 cup granulated sugar
1 chocolate cake (8x8")
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/4 cup toasted slivered almonds
In a small saucepan, combine 1 Tbl. cherry juice w/ the cornstarch to dissolve. Stir in remaining cherry juice. Stir over medium heat until thickened. Stir in brandy, Triple sec, sugar and reserved cherries. Set aside.
Whip cream with powdered sugar and vanilla until thick. Set aside.
Layer chocolate cake with cherries and whipped cream in a clear, decorative bowl. Garnish with whipped cream.
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