Cake Recipes

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

1. Prepare yellow cake according to package directions using egg and 1/2 cup milk. Pour batter into flan pan and bake according to package directions.
2. Prepare vanilla pudding according to package directions using 1 cup milk; remove from heat and stir in sour cream and lemon peel.
3. When cake is cool fill with vanilla pudding. Top with cherries; brush with melted jelly. Garnish with mint.
4. Serve with whipped cream, if desired.

Makes 8 servings.

*1 (18.25-ounce) package yellow cake mix may be used. Prepare and bake according to package directions using 2 large eggs and 1 cup milk. Use one layer and reserve second layer for another use.

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.