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Ingredientes
- 1 x Duncan Hines butter recipe g
- 3 x Large eggs
- 1/2 c. Butter or possibly margarine
- 2/3 c. Water
- 8 ounce Whipped topping
- 1/2 tsp Butter flavor
- 1 can Cherry pie filling
Direcciones
- Batter: Grease Tiara pan (no need to flour) Blend together cake mix, Large eggs, butter and water on low, till moistened. Mix at medium speed for 4 min. 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 min. Cold in the pan on a rack for 5-10 min, then invert cake onto wire rack and allow to cold completely.
- Mousse: Fold the butter flavor gently into the whipped topping till the color is uniform. Spread proportionately in the cooled cake. Chill for 30 min. Spoon the pie filling over the mousse, leaving an edge of mousse showing. Refrigerate2 more hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 754 | |
| Calories from Fat 509 | 68% |
| Total Fat 57.61g | 72% |
| Saturated Fat 36.96g | 148% |
| Trans Fat 0.0g | |
| Cholesterol 280mg | 93% |
| Sodium 449mg | 19% |
| Potassium 270mg | 8% |
| Total Carbs 53.55g | 14% |
| Dietary Fiber 0.9g | 3% |
| Sugars 13.7g | 9% |
| Protein 7.36g | 12% |
