Black Forest Tiara Cake
From cold snowy Minnesota:
BLACK FOREST TIARA CAKE
1 Duncan Hines Devil's Food Cake Mix
3 eggs
1 1/3 c water
1/2 c vegetable oil
1/2 tsp almond extract
1 (8 oz) container frozen whipped topping, thawed
1 can cherry pie filling
For cake: Grease tiara pan; no need to flour. Grease 9 cupcake cups or line
them with paper liners.
Place cake mix in mixing bowl, add eggs, water and oil. Blend on low speed of
electric mixer until moistened. Mix at medium speed 2 minutes. Spread 3 cups batter
into tiara pan. Divide leftover batter to make nine cupcakes. Bake cupcakes at
350 for 20-30 minutes and serve separately. Bake cake at 350 for 21-24 minutes or until
toothpick comes out clean. Cool cake on rack 5-10 minutes. Remove from pan by
inverting cake onto cooling rack. Cool completely and place on a serving platter.
For mousse: In medium bowl, fold almond extract into whipped topping. Spread evenly
into well of cooled cake. Refrigerate half an hour. For topping: Spoon cherry
pie filling on top of mousse, leaving an edge of mousse showing. Refrigerate two
hours before serving. Makes 12 servings.
This is not quite what you had in mind, but it works for the tiara pan.
--
t.suek@goldengate.net
Source: