Black forest tiara cake

8 servings

Ingredients

Quantity Ingredient
1 Duncan Hines Tiara desserts
. pan
1 Duncan Hines Devil's Food
. cake mix
3 Eggs
1½ cup Water
½ cup Vegetables oil
½ teaspoon Almond extract
1 pack Frozen whipped topping; 8oz
. thawed
1 can Cherry pie filling

Directions

For the cake: Grease the tiara pan; no need to flour. Grease 9 cupcake cups or line them with paper liners.

Place the cake mix in a mixing bowl. Add the eggs, water and oil.

Blend on low speed of an electric mixer until moistened. Mix at medium speed 2 minutes. Spread 3 cups of batter into the tiara pan.

Divide the leftover batter to make nine cupcakes. (Bake the cupcakes at 350^F for 20 to 30 minutes and serve separately.) Bake the cake at 350^F 21 to 24 minutes or until a toothpick inserted comes out clean. Cool the cake on a wire rack 5 to 10 minutes.

Remove from the pan by inverting the cake onto the cooking rack. Cool completely and place on a serving platter.

For Mousse: In a medium bowl, fold the almond extract into the whipped topping. Spread evenly into the well of the cooled cake.

Refrigerate half an hour.

For topping: Spoon the cherry pie filling on top of the mousse, lealving an edge of mousse showing. Refrigerate two hours before serving.

** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95

Related recipes