Sour Cream Cherry Cake
Source of Recipe
internet
List of Ingredients
19 oz package yellow cake mix
1 egg
1 1/2 cups lowfat milk, divided
3 1/2 cups package vanilla pudding mix
1/2 cups dairy sour cream
1/2 tsp grated lemon peel
2 cups pitted Northwest fresh sweet cherries
2 tbsp currant jelly, melted
Mint sprigs
1 cups sweetened whipped cream, optional
Recipe
1 Prepare yellow cake according to package directions using egg and l cup milk.
2 Pour batter into flan pan and bake according to package directions.
3 Prepare vanilla pudding according to package directions using 1 cup milk; remove from heat and stir in sour cream and lemon peel.
4 When cake is cool fill with vanilla pudding Top with cherries; brush with melted jelly.
5 Garnish with mint.
6 Serve with whipped cream, if desired.
7 Nutritional Analysis Per Serving: 447 Cal., 5.2 g pro., 12.7 g fat (25% Cal. from fat), 81.3 g carb., 42 mg chol., 1.0 g fiber and 538 mg sodium.
8 Tip: If flan pan is not available, bake in a 9-inch cake pan.
9 Completely cool pudding; spread pudding on cake and top with cherries as above.
10 Quick Tip: A purchased 8 or 9-inch sponge shortcake may be used.
11 *One package (18.25 oz) yellow cake mix may be used.
12 Prepare and bake according to package directions using 2 eggs and 1 cup milk.
13 Use one layer and reserve second layer for another use.
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