Sour Cream Cherry Cake

Sour cream and cherries is a winning combination.

• 1 (9 ounces) package yellow cake mix (click for tip)
• 1 egg
• 1-l/2 cups
• lowfat milk, divided
• 1 (3.5 ounces) package vanilla pudding mix
• l/2 cup sour cream
• l/2 teaspoon
• grated lemon peel
• 2 cups pitted Northwest fresh sweet cherries
• 2 tablespoons currant jelly, melted
• Mint sprigs
• 1 cup sweetened whipped cream (optional)

METHOD

Prepare yellow cake according to package directions using egg and l cup milk.

Pour batter into flan pan and bake according to package directions. Prepare vanilla pudding according to package directions using 1 cup milk. Remove from heat and stir in sour cream and lemon peel.

When cake is cool, fill with vanilla pudding. Top with cherries. Brush with melted jelly. Garnish with mint.

Serve with whipped cream, if desired.

Makes 8 servings.

This recipe from www.inmamaskitchen.com

Adapted with permission from the Washington State Fruit Commission. Thank you.

Tip: If flan pan is not available, bake in a 9-inch cake pan. Completely cool pudding; spread pudding on cake and top with cherries as above.

Quick Tip: A purchased 8 or 9-inch sponge shortcake may be used. One package (18.25 oz) yellow cake mix may be used. Prepare and bake according to package directions using 2 eggs and 1 cup milk. Use one layer and reserve second layer for another use.

 

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