Search
by Ingredient

Cherries & Cream Tiara Cake

StarStarStarStarHalf star

Your rating

Recipe

 
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Batter
1 each cake mix
3 large eggs
Camera
½ cup butter
or margarine
Camera
cup water
Camera
Mousse
8 ounces whipped topping, prepared
Camera
½ teaspoon flavoring
butter
*
1 can cherry pie filling
Camera

Ingredients

Amount Measure Ingredient Features
Batter
1 each cake mix
3 large eggs
Camera
118 ml butter
or margarine
Camera
158 ml water
Camera
Mousse
231.2 ml/g whipped topping, prepared
Camera
2.5 ml flavoring
butter
*
1 can cherry pie filling
Camera

Directions

Batter: Grease Tiara pan (no need to flour) Blend together cake mix, eggs, butter and water on low, until moistened.

Mix at medium speed for 4 minutes.

Place 2 ⅔ cps batter in the pan (you'll have batter left over to make 8 cupcakes) Bake at 375 for 18 to 21 minutes.

Cool in the pan on a rack for 5- 10 minutes, then invert cake onto wire rack and allow to cool completely.

Mousse: 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 88345% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 223mg 74%
Sodium 1094mg 46%
Total Carbohydrate 37g 37%
Dietary Fiber 2g 6%
Sugars g
Protein 23g
Vitamin A 19% Vitamin C 2%
Calcium 22% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe