Cherry Whipped Cream Cake

Photo: flickr user veeliam

Ingredients

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

Preparation

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.