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Print this Recipe    Cream Cherry

Cream Cake with Bing Cherry Sauce

1 (18.25 ounce) package white cake mix
2 cups milk
1/2 cup white sugar
1/8 teaspoon salt
1 egg, beaten
2 tablespoons cornstarch
1 1/2 tablespoons vanilla extract
1 tablespoon butter
1 pint heavy whipping cream
1 teaspoon vanilla extract
1/4 cup white sugar
2 ounces semisweet chocolate
1 (21 ounce) can cherry pie filling
1 tablespoon cornstarch
1/4 cup water

Prepare and bake cake mix according to manufacturers instructions
for two 9 inch layers. While the cake is baking, make the filling.
Put milk into a saucepan over medium heat. whisk together the sugar,
salt and cornstarch, stir into the milk. Add the egg, and bring
the mixture to a boil, stirring constantly. When the mixture
thickens, remove from heat and stir in the butter and vanilla.
Pour into a dish. Place plastic wrap directly onto the surface of
the pudding, and refrigerate until cool. Make the frosting after
the cake and pudding are cooled. To make the frosting, combine the
heavy cream, sugar and vanilla. Whip until stiff. Using a serrated
knife, cut each cake layer in half horizontally. spread the filling
between the layers. Frost with the whipped cream frosting. using
a vegetable peeler, carve chocolate curls off of the chocolate bar
directly onto the cake. If this does not work well for you, you
can use a cheese grater to shave the chocolate, then sprinkle over
the cake. Refrigerate the cake for at least 3 hours.

Before serving combine the cherry pie filoing, cornstarch and water.
Heat to thicken and serve as a warm sauce with the cake

Makes 1 - 2 layer 9 inch cake


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