Recipe Archives->Cakes->Cherry 03

Cherries and Cream Tiara Cake

1 (18.25 ounce) box Duncan Hines butter recipe cake mix
3 eggs
1/2 cup butter or margarine
2/3 cup water

1 (8 ounce) container whipped topping
1/2 teaspoon butter flavor
1 can cherry pie filling

Grease Tiara pan, but do not flour it. Blend together cake mix,
eggs, butter and water on low, until moistened. Mix at medium speed
for 4 minutes.  Place 2 2/3 cups batter in the pan (you'll have
batter left over to make 8 cupcakes). Bake at 375 F for 18 to 21
minutes. Cool in the pan on a rack for 5 to 10 minutes, then invert
cake onto wirerack and allow to cool completely.

Fold the butter flavor gently into the whipped topping until the
color is uniform. Spread evenly in the cooled cake. Refrigerate for
30 minutes.  Spoon the pie filling over the mousse, leaving an edge
of mousse showing.  Chill 2 more hours.

Printable version: cherry03.txt.