| 1 | Thoroughly grease 8-cup tube mold or heat-proof bowl. |
| 2 | In large bowl, stir together bread crumbs, ?cup sugar, flour, baking powder and salt. |
| 3 | In medium bowl, stir together egg yolks, 1-?cups cherry pie filling, butter, almond extract and food color; add to crumb mixture, stirring gently until well blended. |
| 4 | In large bowl, beat egg whites until foamy; gradually add remaining ?cup sugar, beating until stiff peaks form. |
| 5 | Fold about one-third beaten whites into cherry mixture, blending thoroughly. |
| 6 | Fold in remaining egg whites; gently fold in small chocolate chips. |
| 7 | Pour batter into prepared tube mold. |
| 8 | (if mold is open at top, cover opening with foil; grease top of foil). |
| 9 | Cover mold with wax paper and foil; tie securely with string. |
| 10 | Place a rack in a large kettle; pour water into kettle to top of rack. |
| 11 | Heat water to boiling; place mold on rack. |
| 12 | Cover kettle; steam over simmering water about 1-?hours or until wooden pick inserted comes out clean. |
| 13 | (additional water may be needed during ste ming). |
| 14 | Remove from heat; cool in pan 5 minutes. |
| 15 | Remove cover; unmold onto serving plate. |
| 16 | Serve warm with cherry whipped cream. |
| 17 | 12 to 14 servings. |
| 18 | Cherry whipped cream: in medium bowl, beat 1 cup (?pt). |
| 19 | Cold whipping cream with ?cup powdered sugar until stiff; fold in pie filling remaining from pudding (about ?cup) and ?teaspoon almond extract. |
