1 tbsp. cold water
1 tbsp. cornstarch
1/4 - 1/2 tsp. almond extract
1 can cherry pie filling
1 2/3 c. all-purpose flour
1 c. sugar
Sweetened whipped cream
1/4 c. Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla extract

Heat oven to 350 degrees. In medium bowl combine cold water, cornstarch and almond extract, if desired. Stir in cherry pie filling; blend well. Spread evenly on bottom of ungreased square pan, 9x9x2 inches; set aside.

In medium mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; stir or whisk until batter is smooth and well blended. Pour evenly over cherries.

Bake 40 to 45 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with sweetened whipped cream. About 9 servings.