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Ingredientes
- 1/2 tsp salt
- 1/2 c. butter
- 1Â 1/2 c. granulated sugar
- 3 x Large eggs
- 1 c. lowfat sour cream
- 1 can Comstock Cherry Pie Filling, (21 ounce.)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2Â 1/4 c. sifted flour
- 1/2 tsp baking soda
- 1 tsp baking pwdr
Direcciones
- Cream butter and sugar. Add in Large eggs one at a time, beating until mix is light and fluffy.
- Add in extracts.
- Sift together dry ingredients, add in alternately with lowfat sour cream to creamed mix.
- Spray 9-c. tube pan with PAM (or possibly grease and flour).
- Spread 2/3 of batter in pan, making a trough in center of batter with spoon, keeping away from sides of pan.
- Lift one c. of cherries out of can with slotted spoon to eliminate juices; spoon into trough and cover with remaining batter.
- Bake at 350 degrees 40 to 45 min or possibly till cakes tests done.
- Cold in pan 5 min. Turn out of pan to cold completely.
- Drizzle with Glaze #2 (see frosting section) and decorate with 8 cherries; then spoon remaining cherry pie filling into center of cake.
