2 cups Northwest fresh sweet cherries, pitted and quartered
1/3 cup sugar
6 tablespoons water, divided
1/4 cup light corn syrup
2 tablespoons cornstarch
1 tablespoon lemon juice
1 package yellow cake mix
3 oz. cream cheese, softened
2 teaspoons milk
1 tablespoon powdered sugar
1/2 teaspoon vanilla
1-1/2 cups prepared whipped topping

Combine cherries, sugar, 1/4 cup water and corn syrup in large microwave-safe mixing bowl. Blend cornstarch with remaining 2 tablespoons water and add to cherry mixture. Microwave on high 3 to 5 minutes or until mixture comes to a boil. Stir; microwave on high 1 minute longer. Stir in lemon juice. Microwave on high 1 minute. Makes 2 cups.

Cream Torte: Prepare a packaged yellow cake mix as directed. Pour into a greased 9-inch cake pan and bake as directed. (Use the remaining batter for cupcakes or another cake layer to be used for another purpose.) Combine 1 package (3 oz.) softened cream cheese with 2 teaspoons milk, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla, mix well. Fold in 1 1/2 cups prepared whipped topping. Cut cake into 2 layers; spread bottom layer with cream cheese mixture. Top with remaining layer. Refrigerate at least one hour. Serve with Sweet Cherry Sauce.

Makes 6 to 8 servings.