-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 ts 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 minutes. Place 2 2/3 cps batter in the pan (you’ll have batter
left over to make 8 cupcakes) Bake at 375 for 18-21 minutes. Cool in
the pan on a rack for 5-10 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.
Yields
4 Servings