Instructions: Cake:
Beat the butter, eggs and sugar until sugar is dissolved. Slowly add flour and baking powder. Grease a shallow pan (12x8x2) and spread half of the batter into the pan.

Preheat oven to 375
degrees and bake for 30 to 40 minutes. Let cool for about one hour.

Filling:
Drain cherries, saving 1 cup and 2 tablespoons of the juice.

Heat the juice, sugar and cornstarch slowly, stirring constantly.

Add the cherries. When the mix has thickened, set aside to cool.

Cream:
1 3/4 cups milk
1 pkg. vanilla pudding (4oz.)

1/3 cup sugar
2 sticks unsalted butter (at room temperature)

Preheat the pudding according to the directions on the package with milk and sugar. Let cool to room temperature. Beat the butter until creamy and add the pudding spoon by spoon while beating. Let sit for a few minutes.

Finish:
Spread the cherry mix on top of the cake and cover with the cream. Melt 4 oz. of baking chocolate and drizzle over the top.

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