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CHERRIES AND CREAM TIARA CAKE

CHERRIES AND CREAM TIARA CAKE

1 Duncan Hines Butter Recipe Golden Cake Mix
greased Tiara Pan
3 eggs
1/2 cup butter or margarine, softened
2/3 cup water
1 (8 oz.) container Cool whip, thawed
1/2 teaspoon butter flavoring
1 can Cherry pie Filling
1 (3 oz.) pkg. cream cheese, softened
2 Tblsp. butter, softened
3/4 cups powdered sugar, sifted
1/4 tsp. vanilla

Cake:
Prepare pan. Add eggs, water and 1/2 cup butter to cake mix. Blend on low speed until moistened. Mix at medium for 4 minutes. Place
2-2/3 cups batter in prepared pan. Bake at 375° F. for 19 to 21 minutes or until tests done. Cool on rack for 5 to 10 minutes.
Remove from pan by inverting onto serving platter.
Filling: Beat cream cheese and 2 tablespoons butter in a small bowl until soft and fluffy. Gradually add sugar and vanilla to cream cheese mixture. Spread into well of cake.

Mousse: In medium bowl, Fold butter flavoring gently into cool whip until color is uniform. Spread evenly over filling. Refrigerate for 1/2 hour.

Topping:
Spoon cherry pie filling on top of mousse. Leave an edge of mousse showing. Refrigerate at least 4 hours or overnight.