Christmas Pudding Surprise

1. In large bowl beat butter until fluffy.  Add sugar; beat to cream thoroughly.  Beat in eggs then cocoa.  Beat until smooth and evenly mixed. 

2. In another bowl mix flour, soda and salt.  Alternately beat flour mixture and milk into cocoa mixture in 3 additions. 

3. With rubber spatula fold in cherry filling and walnuts to blend thoroughly. 

4. Generously grease with vegetable shortening, and flour a 2 – 2 ½ quart pudding mold with tight-fitting lid.  Spoon batter into mold; cover.  Set on rack in deep pot; add boiling water to come halfway up side of mold.  Cover pot and steam 2 to 2 ½ hours until pick inserted into center comes out clean.  (Add boiling water when needed to maintain water level.) 

5. Remove mold from pot; cool 15 to 20 minutes.  Carefully loosen and invert onto serving plate. 

6. Garnish with wreath or walnut halves and additional drained cherries.  Serve warm cut into wedges.  Pass Crimson Cherry Sauce separately.

CRIMSON CHERRY SAUCE: 

1. In saucepan mix 1 can (21 ounces) cherry pie filling, 1/3 cup kirsch and 2 tablespoons sugar. 

2. Stir over medium heat just until simmering.  Serve warm.  Makes about 2 ¼ cups.