Thoroughly grease 8-cup tube mold or heat-proof bowl. In large bowl, stir together bread crumbs, 3/4 cup sugar, flour, baking powder and salt. In medium bowl, stir together egg yolks, 1-1/2 cups cherry pie filling, butter, almond extract and food color; add to crumb mixture, stirring gently until well blended. In large bowl, beat egg whites until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold about one-third beaten whites into cherry mixture, blending thoroughly. Fold in remaining egg whites; gently fold in small chocolate chips. Pour batter into prepared tube mold. (If mold is open at top, cover opening with foil; grease top of foil.) Cover mold with wax paper and foil; tie securely with string. Place a rack in a large kettle; pour water into kettle to top of rack. Heat water to boiling; place mold on rack. Cover kettle; steam over simmering water about 1-1/2 hours or until wooden pick inserted comes out clean. (Additional water may be needed during ste ming.) Remove from heat; cool in pan 5 minutes. Remove cover; unmold onto serving plate. Serve warm with Cherry Whipped Cream. 12 to 14 servings.

Cherry Whipped Cream:

In medium bowl, beat 1 cup (1/2 pt.) cold whipping cream with 1/4 cup powdered sugar until stiff; fold in pie filling remaining from pudding (about 1/2 cup) and 1/2 teaspoon almond extract.

of the Hershey Kitchens.

[Meal-Master recipe format courtesy of Karen Mintzias]