Ingredients Jump to Instructions ↓

  1. Cream Cake with Bing Cherry Sauce

  2. 1 (18 1/4 ounce) package white cake mix

  3. 2 cups milk

  4. 1/2 cup white sugar

  5. 1/8 teaspoon salt

  6. 1 egg, beaten

  7. 2 tablespoons cornstarch

  8. 1 1/2 tablespoons vanilla extract

  9. 1 tablespoon butter

  10. 1 pint heavy whipping cream

  11. 1 teaspoon vanilla extract

  12. 1/4 cup white sugar

  13. 2 ounces semisweet chocolate

  14. 1 (21 ounce) can cherry pie filling

  15. 1 tablespoon cornstarch

  16. 1/4 cup water

  17. Prepare and bake cake mix according to manufacturers instructions

  18. for two 9 inch layers. While the cake is baking, make the filling.

  19. Put milk into a saucepan over medium heat. whisk together the sugar,

  20. salt and cornstarch, stir into the milk. Add the egg, and bring

  21. the mixture to a boil, stirring constantly. When the mixture

  22. thickens, remove from heat and stir in the butter and vanilla.

  23. Pour into a dish. Place plastic wrap directly onto the surface of

  24. the pudding, and refrigerate until cool. Make the frosting after

  25. the cake and pudding are cooled. To make the frosting, combine the

  26. heavy cream, sugar and vanilla. Whip until stiff. Using a serrated

  27. knife, cut each cake layer in half horizontally. spread the filling

  28. between the layers. Frost with the whipped cream frosting. using

  29. a vegetable peeler, carve chocolate curls off of the chocolate bar

  30. directly onto the cake. If this does not work well for you, you

  31. can use a cheese grater to shave the chocolate, then sprinkle over

  32. the cake. Refrigerate the cake for at least 3 hours.

  33. Before serving combine the cherry pie filoing, cornstarch and water.

  34. Heat to thicken and serve as a warm sauce with the cake

  35. 1 - 2 layer

  36. 9 inch cake


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