Black Forest Tiara Cake
Duncan Hines Tiara desserts
Duncan Hines Devil's Food
. cake mix
Frozen whipped topping,
Cherry pie filling
For the cake: Grease the tiara pan; no need to flour. Grease 9
cupcake cups or line them with paper liners.
Place the cake mix in a mixing bowl. Add the eggs, water and oil.
Blend on low speed of an electric mixer until moistened. Mix at
medium speed 2 minutes. Spread 3 cups of batter into the tiara pan.
Divide the leftover batter to make nine cupcakes. (Bake the cupcakes
at 350^F for 20 to 30 minutes and serve separately.)
Bake the cake at 350^F 21 to 24 minutes or until a toothpick inserted
comes out clean. Cool the cake on a wire rack 5 to 10 minutes.
Remove from the pan by inverting the cake onto the cooking rack. Cool
completely and place on a serving platter.
For Mousse: In a medium bowl, fold the almond extract into the
whipped topping. Spread evenly into the well of the cooled cake.
Refrigerate half an hour.
For topping: Spoon the cherry pie filling on top of the mousse,
lealving an edge of mousse showing. Refrigerate two hours before