Recipe

A A A

• 1 1/2 cups plain dry bread crumbs
• 1 cup sugar, divided
• 2 tbsp all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 6 eggs, separated
• 1 can (21 oz.) cherry pie filling, divided
• 2 tbsp butter or margarine, melted
• 1/2 tsp almond extract
• 1/4 tsp red food color
• 1 cup hershey's minichips semi-sweet chocolate cherry
• cherry whipped cream
• 1 cup cream
• 1/4 cup powder sugar
• 1/2 tsp almond extract
• 1/2 cup remaining pie filling

• 1 Thoroughly grease 8-cup tube mold or heat-proof bowl.
• 2 Stir together bread crumbs, 3/4 cup sugar, flour, baking powder and salt in large bowl.
• 3 Stir together egg yolks, 1 1/2 cups cherry pie filling, butter,
• 4 almond extract and food color in medium bowl; add to crumb mixture, stirringgently until well blended.
• 5 Beat egg whites in another large bowl until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
• 6 Fold about 1/3 beaten whites into cherry mixture, blending thoroughly.
• 7 Fold in remaining egg whites; gently fold in small chocolate chips.
• 8 Pour batter into prepared tube mold.
• 9 (If mold is open at top, cover opening with foil; grease top of foil.)
• 10 Cover mold with wax paper and foil; tie securely with string.
• 11 Place a rack in a large kettle; pour water into kettle to top of rack.
• 12 Heat water to boiling; place mold on rack. Cover kettle; steam over simmering water about 1 1/2 hours or until wooden pick inserted comes out clean.
• 13 (Additional water may be needed during steaming.)
• 14 Remove from heat; cool in pan 5 minutes.
• 15 Remove cover; unmold onto serving plate.
• 16 Serve warm with Cherry Whipped Cream.
• 17 Cherry Whipped Cream: Beat 1 cup (1/2 pt.) cold whipping cream with 1/4 cup powdered sugar in medium bowl until stiff; fold in pie filling remaining from pudding (about 1/2 cup) and 1/2 teaspoon almond extract.