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Rate this recipe 4.3/5 (3 Votes)


  • 1 envelope Dream Whip powder
  • 1/2 tsp salt
  • 1 cup flour
  • 4 TB butter or margarine
  • 3/4 cup sugar
  • 2 TB oil
  • 2 tsp baking powder
  • 1 tsp almond extract
  • few drops red food coloring
  • 1/2 cup chopped walnuts



Step 1

Combine all but chopped nuts in large mixing bowl, using electric mixer on lowest speed till it becomes well granulated. Scrape sides of bowl often, guiding mixture into beaters. Food coloring is optional, but will give nice shade of pink to mix. The cherry flavor comes from the almond extract. On low speed add nuts just to combine. Store in tightly covered container in refrigerator to use in 90 days.

Makes about 3 cups cake mix or enough for a 9" square pan cake. (Double the above recipe to equal an 18-oz box store-bought mix.) ^

TO USE THE MIX: Place all 3 cups prepared mix in large bowl and beat in 1/2 cup milk & 2 eggs, medium speed, scraping sides of bowl often, beating 8 mins exactly or till consistency of whipped cream. Pour into greased 8 or 9" square or round layer pan. Bake 350F C^ about 35 to 40 mins or till toothpick inserted in center comes out clean. Cool 1 hour in pan on rack before applying frosting.


3 TB Crisco
1/8 tsp salt
4 TB butter or margarine
1 tsp almond extract
2 1/2 cups powdered sugar
1/8 tsp red food coloring
1 (10-oz) jar drained & well chopped maraschino cherries

Combine all but cherries in 1 1/2 qt mixing bowl, low speed of electric mixer till well granulated (about 8 mins). Store in covered container in refrigerator to use within 90 days. Sufficient mix for single layer. LO

TO USE MIX: Beat in 1/4 cup milk, high speed of electric mixer for 6 minutes, scraping sides of bowl often. Continue beating til frosting thickens & loses all signs of curdling on surface. Stir in cherries & apply to top of cake.

Recipe should be doubled to accommodate a 2-layer (9") cake.

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