1 pkg. 1 layer chocolate cake mix
1 (8 oz.) carton sour cream
1 pkg. (4 serving size) instant chocolate pudding mix
1 c. milk
1/4 c. creme de cassis or brandy
1 (16 oz.) can pitted dark sweet cherries
2 tbsp. sugar
1 tbsp. cornstarch
1/2 c. whipping cream
1/4 c. toasted almonds

Prepare cake mix according to package directions. Turn batter into a greased and floured 13x9x2 inch baking pan. Bake in 350 degree oven 10 to 12 minutes. Cool completely in pan.

In large mixing bowl beat sour cream, dry pudding mix, 1/3 cup of the milk and the creme de cassis until mixture is fluffy. Gradually add remaining milk, beating until smooth. Pour over cooled chocolate cake. Cover and chill. Drain cherries, removing 3/4 cup of syrup.