Chocolate Cream Angel Slices With Berry Sauce

Once again, a throw-together recipe. There were several pie fillings that were in the pantry, which I had to choose from and the rest I made up as I went along; this was for last minute company and I was so tired of the "pound cake and strawberries routine" I was determined to make a few changes. Here goes whatever!

• Ready In: 20 mins
• Serves: 8

Ingredients

• SAUCE

• 21  ounces  blackberry pie filling (I used 21 oz. from a 32 oz. size can, by Berry, Berry Farms)
• 1  cup frozen blackberrie (from 12-14 oz bag)
• 2  tablespoons amaretto liqueur
• 1  tablespoon  toasted almond, chopped powder fine

• ANGEL SLICES

• 2  ounces  semisweet chocolate
• 1  cup non-dairy whipped topping or 1  cup  whipping cream
• 1  tablespoon Amaretto
• 1  loaf  poundcake (about 7x7x3-inch) or 1  loaf  angel food cake (about 7x7x3-inch)

• TOPPING

• 8  teaspoons  chocolate flavored syrup

• GARNISH

• 1 -2  tablespoon  toasted almond, chopped fine

Directions

1. In small bowl, mix all sauce ingredients.
2. Cover; refrigerate until serving time.
3. In 1 quart saucepan, heat chocolate over low heat, stirring occasionally, just until melted.
4. Remove from heat.
5. Stir in 1/4 cup of the whipped topping or whipping cream.
6. In medium bowl, add remaining whipped topping(instructions for whipping cream follow) with chocolate mixture and amaretto.
7. Serve immediately, or cover and refrigerate.
8. To serve, cut cake into 8 slices; place on individual dessert plates.
9. Spoon about 1/3 cup sauce over each slice.
10. Top with about 1/4 cup chocolate cream mixture; drizzle with 1 teaspoon chocolate syrup, and, if desired, garnish with a sprinkling of toasted almonds.
11. *If using whipping cream, beat remaining 3/4 cup with electric mixer on high speed until stiff peaks form. Then beat in chocolate mixture and amaretto. Serve immediately, or cover and refrigerate up to 2 hours, only.