Frank's Recipes! Sour Cream Cherry Cake

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Sour Cream Cherry Cake

1 (9 oz.)* package yellow cake mix
1 egg
1-l/2 cups lowfat milk, divided
1 (3.5 oz.) 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
1 cup sweetened whipped cream, optional

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

Makes 8 servings.

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