Yield: 12 servings

1/4	C	Sugar
2	tbsp	Sugar
1/4	C	Unsweetened cocoa powder
3 1/2	tbsp	Cornstarch
2	C	Milk
1	tbsp	Margarine
3/4	tsp	Vanilla
15	oz	Loaf chocolate pound cake
1/4	C	Kirsch (cherry liqueur)
20	oz can	Cherry pie filling
2	C	Whipped topping, thawed

• Combine 1/4 cup sugar, 2 tbsp sugar, cocoa, and cornstarch in a saucepan.
• Gradually add milk, stirring with a wire whisk until smooth. Cook over medium heat, stirring constantly, 5 to 8 minutes until mixture is thickened. Remove from heat. Add margarine and vanilla, stirring until margarine melts. Cover and chill.
• Cut cake into 1-inch cubes. Arrange half of cake cubes in 3-quart serving bowl; brush with 2 tbsp liqueur. Spoon half of cherry pie filling over cake. Spread half of chilled chocolate mixture over cherry filling. Top with half of whipped topping. Repeat layers with remaining cake, liqueur, cherry filling, chocolate mixture, and whipped topping.
• Cover and chill at least 8 hours.