Ingredients:

2 x 425g cans pitted black cherries

1/3 cup plum jam

370 packet chocolate cake mix

½ cup milk choc bits

whipped cream, to serve

shaved chocolate curls to decorate

Cherry Sauce:

1 tbsp brown sugar

2 tsp cornflour

1 tbsp water

Method:

1. Grease 10 holes of two six hole texas muffin pans. Line bases and shades of whole with baking paper.
2. Place pans on a large oven tray.
3. Drain one can of cherries over small saucepan. Drain remaining can of cherries over a bowl. Reserve this syrup for another use. Place all cherries on absorbent paper to drain.
4. Spoon 1 ½ tsps jam into each panhole. Divide cherries over jam. Prepare cake mix according to packet directions. Stir in choc bits. Divide mixture among pan holes.
5. Cook in a moderate oven 180C dor 30minutes or until cooked when tested. Stand for 5 minutes then turn out onto serving plates.
6. Meanwhile, to make cherry sauce, add brown sugar to cherry syrup in pan. Stir over heat until dissolved. Stir in blended cornflour and water. Bring to boil, stirring until sauce boils and thickens. Remove from heat.
7. Serve cakes, drizzled with warm cherry sauce and whipped cream. Decorate with chocolate curls.

Tip: For an adult only sauce, swap brandy or cherry liqueur for the water.