Cherries & Cream Tiara Cake

CHERRIES & CREAM TIARA CAKE

4 Preparation Time :

Categories : Cakes

Amount Measure Ingredient -- Preparation Method -- -- --

--BATTER--

1 ea Duncan Hines butter recipe g

3 ea Eggs

1/2 c Butter or margarine

2/3 c Water

--MOUSSE--

8 oz Whipped topping

1/2 t Butter flavor 1 cn Cherry pie filling

Batter:

Grease Tiara pan (no need to flour) Blend together cake mix, eggs,

butter and water on low, until moistened. Mix at medium speed for 4

2 2/3 cps batter in the pan

over to make 8 cupcakes)

375 for 18-21 minutes. Cool in the pan on a rack for minutes, then invert cake onto wire rack and allow to cool

completely.

Mousse:

Fold the butter flavor gently into the whipped topping until the

color is uniform. Spread evenly in the cooled cake. Refrigerate for 30 minutes. Spoon the pie filling over the mousse, leaving an edge

of mousse showing. Chill 2 more hours. - - - - - - - - - - - - - - - - - -