Recipe - Cherries And Cream Tiara Cake

BATTER
1 Duncan Hines butter recipe g
3 Eggs
One half cup Butter or margarine
2/3 cup Water

MOUSSE
8 ounce Whipped topping
One half teaspoon 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 1821 minutes. Cool in the pan on a
rack for 510 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini