Cherry Whipped Cream Cake


1/4 cup butter
1 can whipped cream
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 eggs, well beaten
1 3/4 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 pkg. instant vanilla pudding
1 1/2 cups milk
Coconut to garnish cake
1 can cherry pie filling


Melt butter; cool. Empty whipped cream into large bowl (do not shake the can). Stir in sugar until mixture is like soft whipped cream. Blend in flavorings; stir in eggs.
Sift flour with baking powder and salt; gently stir in half the flour mixture. Add milk, melted butter. Sprinkle rest of flour over top; fold until well blended. Bake at 350 degrees for 30-35 minutes in 9 inch square pan lined with plain paper. Cool 10 minutes; remove from pan and cool completely on rack.
Prepare pudding as package directs, using 1 1/2 cups milk. Split cake in half, making 2 layers. Fill and lightly frost with pudding. Coat sides with coconut. Top with cherry pie filling.


4.0 servings


Tuesday, August 17, 2010 - 6:58pm



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