1/2 c. butter, softened
1/2 c. sugar
1/2 c. light or dark corn syrup
1/2 tsp. vanilla
2 eggs
2 squares (1 oz. each) unsweetened chocolate, melted
1/2 c. all purpose flour
1/4 tsp. salt
1 (21 oz.) can cherry filling & topping, divided
3/4 c. chopped walnuts, divided
1 c. sweetened whipped cream or whipped topping

Grease and flour a 9" round or heart shaped cake pan. In large bowl with mixer at medium speed, beat butter and sugar until smooth. Beat in corn syrup and vanilla. Add eggs and chocolate; beat until smooth. Stir in flour and salt. Fold in 3/4 cup cherry filling and walnuts, reserving two tablespoons walnuts for garnish. Pour batter into prepared pan.

Bake in 325 degree oven for 40 to 45 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan, cool completely.

Pipe or spoon whipped cream around edge of cake. Fill center with remaining cherry filling. Garnish with remaining walnuts. Makes 8 to 10 servings.